Market Salad - cooking recipe

Ingredients

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

Preparation

In large bowl whisk together first five ingredients.
Add vegetables; toss thoroughly to blend.
Add cheese; toss lightly. Cover and chill two to three hours, stirring occasionally.
Makes 8 servings.