Ingredients
2-1/2 cups fresh cauliflowerets2 cups sliced fresh mushrooms1-1/2 cups each fresh broccoli florets, sliced fresh carrots and yellow summer squash1/2 to 3/4 cup vegetable oil1/2 cup cider vinegar2 teaspoons sugar1 teaspoon dill weed3/4 teaspoon salt, optional1/2 teaspoon garlic salt or garlic powder1/2 teaspoon pepper
Preparation
In a large bowl, combine the vegetables; set aside. In a jar with a tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables; toss gently. Cover and refrigerate for 8 hours or overnight.
