Marinated Vegetable Salad | Blue Flame Kitchen

Ingredients

• 1 cup canola oil
• 1/2 cup white wine vinegar
• 1/3 cup pure white vinegar
• 1/4 cup fresh lemon juice
• 2 tsp salt
• 1 tsp dry mustard
• 1 tsp oregano, crumbled
• 1 tsp granulated sugar
• 1/2 tsp celery seed
• 1/2 tsp garlic powder
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 2 cups sliced zucchini (1/2 inch)
• 1 can (398 mL) miniature corn, drained and cut into 1 inch pieces
• 1 1/2 cups halved grape or cherry tomatoes
• 1 1/2 cups sliced carrots
• 1 1/2 cups sliced celery
• 1/2 cup thinly sliced onion