Crunchy Marinated Vegetables for Two

Ingredients

• 12 cup fresh cauliflower floret
• 12 cup fresh broccoli florets
• 1 small carrot
• sliced
• 2 tablespoons kohlrabi
• peeled and chopped
• 2 tablespoons celery
• chopped
• 2 tablespoons ripe black olives
• sliced
• 1 large radish
• sliced
• 1 tablespoon green pepper
• chopped
• 14 cup sugar
• 4 12 teaspoons white vinegar
• 14 teaspoon salt
• 14 teaspoon ground mustard
• 4 12 teaspoons vegetable oil
• 1 tablespoon onion
• finely chopped
• 18 teaspoon celery seed
• 1 dash italian seasoning

Instructions

1. In a small bowl, combine the vegetables listed.
2. Prepare marinade: In a small saucepan, combine the sugar, vinegar, salt and mustard; cook over low heat just until sugar is dissolved.
3. Pour into a 2-cup measuring cup; cool slightly.
4. Add the oil, onion, celery seed and Italian seasoning; whisk until well combined.
5. Pour over vegetables and toss to coat.
6. Cover and refrigerate for 4 hours or overnight.
7. Serve with slotted spoon.