COOKING FOR A CROWD - MARINATED GARDEN SALAD
1 pound carrots, sliced
2 pounds cauliflower, freshly ground
2 pounds broccoli spears
1 pound fresh mushrooms
1 1/2 quarts French Dressing
1/4 ounce dill weed
1 tablespoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
Steam carrots just until tender-crisp. Drain.
Cut cauliflower into florets.
Cut broccoli into florets and slice stems.
Clean mushrooms. Cut large mushrooms in half. Combine all vegetables.
Combine dressing and seasonings. Pour over vegetables. Marinate at least 2 hours.
Yield: 8 pounds
Notes: Peel broccoli stems before slicing if they appear tough.