Vegetable Medley Salad - cooking recipe

Ingredients

1 medium head cauliflower, broken into florets and blanched
1 medium onion, sliced into rings
1 (16 oz.) can green beans, drained
1 (16 oz.) can wax beans, drained
1 (16 oz.) can lima beans, drained
1 (16 oz.) can kidney beans, rinsed and drained
4 sweet pickles, sliced
3 carrots, sliced and blanched
1 1/2 c. vinegar
3/4 c. water
1/2 c. sweet pickle juice (optional)
2 c. sugar
1 tsp. salt
1/4 tsp. dry mustard
1/2 tsp. turmeric

Preparation

In large bowl combine all the vegetables.
In a medium saucepan, bring remaining ingredients to a boil.
Boil for two minutes, stirring occasionally.
Pour over ingredients; stir gently.
Cover and chill overnight.
Stir again; drain before serving.
Yield:
12 to 18 servings.
This makes a nice salad for potluck suppers.