Beacon Club Salad - cooking recipe

Ingredients

1 head cauliflower
1 head broccoli
2 small red onions, thinly sliced
1 pint raw mushrooms, quartered (optional)
1/2 cup mayonnaise
1/3 cup vegetable oil
1/3 cup white vinegar
1/2 cup sugar
1/2 teaspoon salt

Preparation

Cut cauliflower and broccoli into small pieces. Add the sliced onions and mushrooms.
Place the remainder of the ingredients into a blender. Blend until combined. Pour over vegetables and refrigerate overnight before serving.