Zucchini-Cauliflower Toss - cooking recipe

Ingredients

1/2 c. water
1/4 c. vinegar
1 Tbsp. cornstarch
1 Tbsp. olive oil
2 tsp. prepared mustard
1/2 tsp. garlic salt
1/4 tsp. celery seed
1/8 tsp. pepper
2 packets Equal
3 c. cauliflower, sliced
2 c. sliced zucchini
1 red sweet pepper, cut in thin strips
2 green onions, chopped

Preparation

In a small saucepan, combine water, vinegar, cornstarch, oil, mustard, garlic salt, celery seed and pepper.
Cook and stir until thickened and bubbly.
Cook and stir for 2 minutes more.
Remove from heat; stir in Equal.
In a large bowl, combine vegetables; toss with dressing.
Cover and chill 2 to 24 hours or until serving time, stirring occasionally.
Makes 6 servings.