Market Salad - cooking recipe

Ingredients

1/2 cup Heinz white vinegar
1/2 cup vegetable oil
1 tsp. oregano
2 garlic cloves, minced
1/2 tsp. salt
2 cups small cauliflower
2 cups broccoli florets
2 medium carrots, peeled and cut into short, thin strips
1 can (16 oz.) red kidney beans, well drained
2 cups (8 oz.) Sargento shredded Mozzarella cheese

Preparation

In a large bowl, whisk together first five ingredients.
Add vegetables.
Toss thoroughly to blend.
Add cheese.
Toss lightly. Cover and chill 2 to 3 hours, stirring occasionally.