Serves: 10
Total Calories: 448

Marinade:
1 3/4 cups vegetable oil
1/2 cup cider vinegar
1/2 cup sugar
1 teaspoon dry mustard
2 cloves garlic minced
2 teaspoons salt
Freshly ground pepper to taste
Salad:
1 (8 1/2-ounce) can lima beans drained
1 (8-ounce) can green beans cut, drained
1 (8-ounce) can kidney beans drained
1 sweet onion medium, sliced and separated into rings
1/2 cup green bell pepper chopped
2 cups cucumbers thinly sliced
2 cups carrots pared and thinly sliced
1/2 cup celery chopped
2 cups mushrooms fresh, washed and thinly sliced
2 cups cauliflower sliced
Lettuce, washed and crisped

Combine marinade ingredients in blender or food processor and process until well blended.

Combine salad ingredients except lettuce in a large bowl toss. Pour marinade over vegetables and toss until well coated. Marinate covered in refrigerator for 24 hours. Just before serving, drain. Place marinated vegetables into lettuce-lined bowl.

Note: Any leftovers will keep in the refrigerator for 3 to 4 days.

Nutritional Facts:

Serves: 10
Total Calories: 448
Calories from Fat: 337

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