Garden Salad Bowl - cooking recipe

Ingredients

1 lb. carrots, peeled and sliced into 1-inch matchsticks
1 small head cauliflower, in flowerets
3/4 lb. fresh green beans
3/4 c. vegetable oil
1/2 c. shredded Cheddar cheese
1/2 c. Parmesan cheese
1/3 c. vinegar
2 Tbsp. sugar
1/2 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. oregano
1/3 c. green onions, sliced

Preparation

Cook vegetables separately until barely tender.
Cool. Combine oil, cheeses, vinegar, sugar, mustard, salt and oregano in a jar.
Cover and shake well before pouring over vegetables.
Toss in green onions.
Chill overnight.