Ingredients

• 3 cups broccoli florets
• 3 cups cauliflower florets
• 2 cups sliced mushrooms
• 1 cup green bell pepper
• 1 cup celery
• 1/2 cup onion
• 1/2 cup sugar
• 2 teaspoons dry mustard
• 1/2 teaspoon salt
• 1/2 cup vinegar
• 1 cup olive oil
• 1 tablespoon poppy seeds

Preparation

1. Cut broccoli and cauliflower into bite-sized pieces. Slice bell peppers and celery. Finely chop onion.
2. Combine broccoli, cauliflower, mushrooms, bell pepper and celery.
3. In a separate bowl, combine remaining ingredients to make marinade. Mix well and pour over vegetables. Refrigerate at least 3 hours before serving.
4. Use a slotted spoon to remove vegetables from marinade before serving.

Helpful hints

• Adjust portion size to 1/2 cup for a lower potassium serving (167 mg).
• Leftovers will keep well in the refrigerator for 5 days.