Broccoli 'N' Cauliflower Salad

This is one of my very favorite salads. It was originally published in Southern Living Magazine (contributed by Carolyn Gower of Columbia, South Carolina.)

Broccoli 'N' Cauliflower Salad

1 small head cauliflower, broken into florets
1 pound broccoli, broken into florets
1/2 pound fresh mushrooms, sliced
1 small purple onion, sliced and separated into rings
2 stalks celery, sliced
1 cup vegetable oil (I use canola.)
1/2 cup white wine vinegar
1/2 cup sugar (I use 1/4 cup or less.)
1 Tbsp. Italian seasoning
2 tsp. dry mustard
1 tsp. salt
lettuce leaves (optional)

Combine first 5 ingredients in a large bowl; set aside. Combine oil and next 5 ingredients, stir well, and pour over vegetables. Toss gently to coat; cover and chill 3 hours, stirring occasionally.  Serve with a slotted spoon over lettuce, if desired.

Yield: 8 to 10 servings.

Julie's Notes: I use less sugar than the recipe calls for (1/4 cup or less) and less oil (3/4 cup.)