MARINATED VEGETABLE SALAD

Ingredients

• 1 cup canola oil
• 1/2 cup white wine vinegar
• 1/3 cup pure white vinegar
• 1/4 cup fresh lemon juice
• 2 tsp salt
• 1 tsp dry mustard
• 1 tsp oregano, crumbled
• 1 tsp granulated sugar
• 1/2 tsp celery seed
• 1/2 tsp garlic powder
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 2 cups sliced zucchini (1/2 inch)
• 1 can (398 mL) miniature corn, drained and cut into 1 inch pieces
• 1 1/2 cups halved grape or cherry tomatoes
• 1 1/2 cups sliced carrots
• 1 1/2 cups sliced celery
• 1/2 cup thinly sliced onion

Directions

1. To prepare dressing, whisk together oil, white wine vinegar, pure white vinegar, lemon juice, salt, dry mustard, oregano, sugar, celery seed and garlic powder until blended.
2. Combine broccoli, cauliflower, zucchini, corn, tomatoes, carrots, celery and onion in a large bowl. Add dressing and toss to combine. Cover and refrigerate, stirring occasionally, for at least 6 hours or up to 24 hours.
3. Drain vegetable mixture and transfer to a serving dish; discard dressing.