MARINATED VEGETABLE SALAD
Serves 18

3 cups thinly sliced fresh mushrooms
3 cups halved cherry tomatoes
3 cups thinly sliced zucchini
3 cups peeled and thinly sliced carrots
3 cups thinly sliced scallions
3 cups thinly sliced red pepper rings
3 cups broccoli floweretts
3 cups cauliflower flowerettes
3 garlic cloves, split
3 tsp salt
1 1/2 tsp ground pepper
1 1/2 tsp dry mustard
3 tsp chopped fresh chives
6 tb Balsamic Vinegar
3 tb fresh lemon juice
6 tb extra virgin olive oil
Watercress sprigs
Spinach leaves

Prepare the vegetables and set aside. Rub the salad bowl or bowls to be used with the garlic. Combine remaining ingredients except the watercress and spinach and shake well in a covered glass container. Place the vegetables in the salad bowls and pour the dressing over them. Cover the bowls and marinate the vegetables for at least 2 hours in the refrigerator. Serve, drained, with watercress and young tender spinach leaves. This salad is excellent also for big picnics at the country.