This is always a tremendous hit at the many family and potluck occasions I’ve brought it to. If your family doesn’t like something, you can add or remove it if you have other favorite vegetables. Just the basics include broccoli, cauliflower, and mushrooms.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 13 hrs 20 mins |
| Total Time: | 13 hrs 45 mins |
| Servings: | 11 |
| Yield: | 10 to 12 servings |
Ingredients
- 1 head fresh broccoli, cut into florets
- 1 head cauliflower, broken into small florets
- 4 ounces fresh mushrooms, sliced
- 1 green bell pepper, chopped
- 3 stalks celery, diced
- 1 onion, finely diced
- ½ cup distilled white vinegar
- 2 tablespoons poppy seeds
- 1 cup white sugar
- 2 teaspoons mustard powder
- 1 teaspoon salt
- 1 ½ cups vegetable oil
Instructions
- Blanch broccoli and cauliflower in a large pot of boiling water until just barely tender. Drain and rise with cold water.
- In a large bowl combine broccoli, cauliflower, mushrooms, pepper, celery and onion.
- In a medium bowl, combine the vinegar, poppy seeds, sugar, mustard, salt and vegetable oil. Mix until well blended.
- Pour the marinade over the vegetables and mix well. Chill overnight before serving. Keep any extras refrigerated.
Reviews
Use one quarter of the oil and one half of the sugar. Excellent marinade and veggies
This was a very good recipe family love it, I put green Cabbage & Grated carrots in also. Added 1/2 teaspoon onion powder to the poppey seed dressing.
Made this for Easter and my family loved it. Easy to make and not the same old veggies. Also makes a large batch, and gets better the longer it marinates.
My boyfriend, a vegetarian, didn’t like it. To me, these veggies were only OK. Maybe I ruined it by my modifications? I modified the recipe by adding only 1/4 cup onion, and 1/2 red and 1/2 yellow bell pepper instead of the green pepper. I also added only 1/2 cup of oil and 1/4 cup sugar.
I loved this salad! I served it to guests on two occasions and it was very well liked. I did follow the advice of others and halved the oil and sugar. I’m so glad I did – the recipe amount would have been way too much. I will definitely make this again!
I must go against the tide here and claim this recipe as merely OK. I would not make it again. I halved the sugar and it was still too much. If you are looking for a nice vinagrette, not too sweet from sugar or poppy, then keep searching. This is not the vinagrette lover’s recipe.
YUM YUM YUM!!! This recipe is fabulous. I made the marinade according to others’ recommendations. I cut the sugar and the oil in half, and it was PERFECT. You can definitely tast the sugar so half is without a doubt enough. I’m sure if you’re eating sugar free (I am but since I am bringing this to a pot luck I didn’t want to experiment just now) you could make it with Equal or similar. Because I didn’t notice this is supposed to marinade overnight, and since mine will only marinate for a couple of hours, I didn’t add the onions or the mushrooms. However I did a LARGE head of cauliflower and almost 2 heads of broccoli (my fave), 2 stalks of celery, and took someone else’s suggestion and did one red, yellow and gr. pepper. And that’s it! It’s truly yummy!
I made this for Easter dinner, and everyone went back for seconds and thirds of this tasty dish! I will use the sauce for salad dressing, too. I found that using a wire whisk to combine the dressing made it easy to create suspension between the liquids.
Great recipe – definitely a repeater and oh so easy. A big hit with potluck crowd and hubby. I used a frozen veggie blend and less oil and sugar as suggested in other reviews.
This was okay but I won’t make it again. I liked it well enough that I ate my portion, but my husband hated it. I expected the mustard to give it more tang, but it wasn’t tangy at all. It tasted like pure sugar and A LOT of oil. Cutting down on the oil by half would probably improve it a lot, but it would still be just way too sweet. I did like the decorative effect of the poppy seeds.
What a great and versatile way to use veggies! I loved this recipe and so did every other veggie lover at my dinner party. The recipe is simple and you can add just about any kind of vegetable you like.
It was good but I only used half of the marinade-it was so much oil. Next time I will definitely cut down on the oil.
Great Marinated Veggies! Hubby ate more than anyone!
Everybody in my family loved these veggies,especially my son’s vegetarian girl friend.Great way to use your garden vegetables!
This was easy to put together and has a nice sort of sweet and sour flavor to it.
This recipe is delicious and quite flexible. I used baby carrots and green, red, and yellow pepper strips and all marinated very nicely. It was very popular with my friends and family.
Not bad…It’s very inventive.