Cauliflower and Zucchini Salad

By JanF1201

Ingredients

• 1 head cauliflower, cut into Florette
• 1 onion, cut into thinly sliced rings, then cut in half
• 6 zucchini, sliced 1/8 inch thick
• 1 green pepper, diced
• 1/2 cup celery, diced
• 1 6 oz. can pitted black olives
• 1 teaspoon parsley flakes
• 3/4 cup sugar, a little at a time and stir
• 3/4 cup oil
• 1/2 cup wine vinegar
• 1/2 cup cider vinegar
• 2 teaspoons sugar
• 1 tablespoon salt
• 1 teaspoon celery seed
• 1 teaspoon dry mustard

Details

Servings 8

Preparation

Step 1

Combine first 8 ingredients.
Combine last 7 and bring to a boil. Pour hot dressing over vegetables little by little stirring each time.
Refrigerate overnight covered with foil. Toss while in fridge a couple of times and before serving.