1 lb. 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 tsp. dry mustard
1/2 tsp. salt
1/4 cup vinegar
1/2 cup vegetable oil
1 small onion, grated
1 tsp. poppy seed

Pour over vegetables, cover, and let marinate at least 3 hours or overnight in a refrigerator.
Yield: 8 to 10 servings.