Ingredients
1 cup fresh cauliflowerets1 cup fresh baby carrots1 cup sliced red onion1 cup halved grape tomatoes1 cup chopped zucchini3 tablespoons cider vinegar2 tablespoons olive oil1 teaspoon dill weed1/2 teaspoon salt1/2 teaspoon ground mustard1/4 to 1/2 teaspoon garlic powder1/4 teaspoon pepper
Preparation
In a large bowl, combine the cauliflower, carrots, onion, tomatoes and zucchini. In a small bowl, whisk the remaining ingredients. Pour over vegetables and toss to coat.
Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.
