Copper Penny Salad - cooking recipe

Ingredients

5 c. sliced carrots
2 c. small cauliflower pieces
2 medium onions, thinly sliced and separated
1 green pepper, cut in strips
1 (6 oz.) can sliced mushrooms
1 (8 oz.) jar French dressing

Preparation

Cook carrots and cauliflower in boiling water (salted) 4 minutes.
Drain and combine with onions, green pepper and mushrooms in a large bowl.
Pour French dressing over the vegetables and mix.
Cover and allow to marinate in refrigerator overnight.