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MARINATED VEGGIES
Courtesy of Joyce Sealey
3 carrots, peeled and cut into sticks
1 cup each cauliflower and broccoli florets
1 red bell pepper cut into 1 inch strips
1 green bell pepper cut into 1 inch strips
1 yellow bell pepper cut into 1 inch strips
1 cup small fresh mushrooms, trimmed
2 tablespoons red wine vinegar
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup oil
2 Tablespoons mustard (we like the stone ground with horseradish)
Cook carrots in about 1/2 inch boiling water in covered
sauce pan for 3 minutes, drain. Combine with broccoli,
cauliflower, peppers and mushrooms. Combine mustard,
vinegar, garlic salt and pepper. Gradually add oil,
stirring briskly to blend. Pour over vegetables, toss to
coat. Chill thoroughly. We place it in a Tupperware type
bowl with lid and every time someone goes into the
refrigerator they grab the bowl and shake it to toss the
dressing on the veggies.