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
1/2 cup distilled white vinegar
2 tablespoons poppy seeds
1 cup white sugar
2 teaspoons mustard powder
1 teaspoon salt
1 1/2 cups vegetable oil
1 Blanch broccoli and cauliflower in a large pot of boiling water until just barely tender. Drain and rise with cold water.
2 In a large bowl combine broccoli, cauliflower, mushrooms, pepper, celery and onion.
3 In a medium bowl, combine the vinegar, poppy seeds, sugar, mustard, salt and vegetable oil. Mix until well blended.
4 Pour the marinade over the vegetables and mix well.
Chill overnight before serving. Keep any extras refrigerated.
Makes 10 servings