3 large heads broccoli, cut into florets
1 large cauliflower, cut into florets
4 carrots, sliced
DRESSING
75 ml olive oil 1/3 cup
25 ml white wine vinegar 2 tbsp
15 ml dijon mustard 1 tbsp
15 ml sugar 1 tbsp
25 ml fresh dillweed, chopped 2 tbsp
2 ml salt 1/2 tsp
In a large pot; bring 4 cups (1 L) of water to a boil. Add all vegetables and cook until tender-crisp about 2 to 3 minutes. Drain and rinse immediately under cold water. Whisk dressing ingredients together. Pour over vegetables and mix gently to coat. refrigerate until serving time.
Serves 12