“Oh how pretty and tastes so good.” That’s what you and your guests will be saying when you whip this recipe up. It originates from way back, when my sister in law would make this for our holiday parties with the family. Everyone loved it then and everyone loves it now with a few changes of course. One change I made was I opted out of using poppy seeds and instead used celery seeds. They both get stuck in my teeth, but maybe the celery seed isn’t quite as noticeable, ha ha. The other change I don’t even have to tell you what it is, for you will know just by looking at the ingredients. So, if you are stuck in a rut with your salad making, I highly recommend trying this one. I just know you are gonna like it. As always, email me at sandiesgalley@gmail.com and check out our website store at www.sandiesgalleyandmore.com. See you next month with two fabulous grilled pork chop recipes, so stay tuned.

Sweet Marinated Veggie Salad

1 head broccoli
12-15 baby bella mushrooms
2 c. small carrots
1 head cauliflower
1 med. vidalia onion
12 each of yellow and red grape tomatoes
4 stalks celery
3/4 c. sugar
1 tsp. celery seed
1/2 tsp. Montreal Steak Seasoning
1 c. apple cider vinegar
1/4 c. olive or canola oil
3/4 tsp. salt

Cut veggies into bite size pieces, carrots do not need cutting. Place in a large container. Mix the rest of the ingredients, pour over veggies, cover, and refrigerate overnight. Serves 6.

Sweet Marinated Veggie Salad