Crunchy Vegetable Salad
(Lampasas County)

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1 pound fresh broccoli
1 small head cauliflower
3 carrots
1 medium green pepper
3 stalks celery

Wash all vegetables thoroughly. Remove flowerets from broccoli stalks. Cut into bite-size pieces. Separate cauliflower into flowerets, slicing large ones into bite-size pieces. Peel and slice carrots diagonally. Chop pepper and celery. Combine all vegetables in a large bowl.

In a separate bowl, mix ingredients for marinade:
1/2 cup sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 cup vinegar
1/2 cup vegetable oil
1 small onion, grated
1 teaspoon poppy seed

Pour over vegetables, cover, and let marinate at least 3 hours or overnight in a refrigerator.

Yield: 8 to 10 servings.