Prepare this salad early in the day and then serve it as a part of an outdoor party. It can easily be adapted into a pasta salad by simply tossing in one pound of cooked pasta.

1 cup broccoli florets
1 cup cauliflower florets
1 cup sliced zucchini
1 cup sliced yellow squash
1 cup sliced carrots
1 cup cherry tomatoes
1 medium red onion, sliced
1 cup olive oil
1/2 cup cider vinegar
1/2 cup lemon juice
1 Tbsp. chopped oregano
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper

In a large bowl, combine broccoli, cauliflower, zucchini, squash, carrots, tomatoes and onion. Toss well. In a jar with a tight lid, combine oil, vinegar, lemon juice, oregano, garlic, salt and pepper. Shake vigorously. Pour over vegetables, toss well and refrigerate at least 4 hours.

 Serves 6 to 8.

 

 

 

 

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