Hot summer days are the perfect time for a cold vegetable salad. Here’s one that would be perfect with grilled burgers. Thank you to Luane Hornby Meyer for sharing in the Liberty Pole Cookbook. I am sure many will be enjoying this recipe over the weekend!
Marinated Vegetable Salad
1 med. cauliflower, broken into flowerets
4 stalks celery, in bite-size pieces
4 carrots, sliced
1 bunch broccoli, broken into pieces
radishes to taste, sliced
1 small onion, sliced into rings
¾ cup sugar
1½ cups vegetable oil
½ cup vinegar
½ tsp. garlic powder
½ tsp. salt
Mix all vegetables in a large bowl. Pour dressing ingredients into blender and blend on high until well mixed. Pour over vegetables and mix well. Refrigerate at least 6 hours, mixing occasionally. Can easily add more vegetables.