Vegetable Medley Salad - cooking recipe

Ingredients

2 c. cauliflower, cut into bite sizes
2 c. carrot sticks, cut about 2 inches long
1 (4 oz.) can sliced mushrooms
1 medium onion, sliced
10 to 15 cherry tomatoes (optional)
1/4 c. salad oil
3/4 c. vinegar
2 Tbsp. sugar
1 tsp. salt
1/8 tsp. pepper
1 tsp. dried dill weed

Preparation

Cook cauliflower and carrots until just barely tender (do not overcook).
Combine with tomatoes, mushrooms and onion.
Mix together the oil, vinegar, sugar, salt, pepper and dill weed.
Mix together for 24 hours; toss carefully a few times.
Makes 10 to 12 servings.