Recipe(tried): Jackie's BBQ Beef with Sesame and Ginger, Marinated Broccoli and Cauliflower Salad

Jackie, the steaks were delicious, I used a filet for me and Rib-eye for DH. I put them (frozen) in the marinade before noon. It was rainy and I didn't want to go out, so made the Sour Cream and Chive smashed potatoes with what I had on hand, white potatoes, but didn't peel them. They were outstanding, also. I added about 1 1/2 teaspoons leftover roasted garlic and a few less chives. Just so good with the steak. In keeping with not going to the store for salad fixings, I searched the internet and found this salad recipe at produce corner that used what was on hand and it was also really good. I added a few grape tomatoes to serve. Great meal. I would encourage anyone who likes the flavors to try Jackie's recipes.

Marinated Broccoli and Cauliflower Salad

1 head of cauliflower, cut into florets
1 head of broccoli, cut into florets*
1 medium onion, diced
8 mushrooms, quartered
1 medium sweet red bell pepper, diced

Marinade
1/2 cup vinegar (or white wine vinegar)
3/4 cup vegetable oil (or olive oil)
1/3 cup sugar
2 Tbs. dry mustard
1 tsp. salt
2 Tbs. poppy seeds

Directions

In a small mixing bowl, combine all marinade ingredients and blend till sugar is dissolved. In a large mixing bowl, combine all dry ingredients. Drizzle marinade over vegetables and toss gently until all are well coated. Refrigerate and let marinate for at least 4 hours. Toss and serve.
Serves 8 - 10.

*I used a technique from another broccoli salad recipe and blanched the broccoli for just a few seconds, maybe 45, removed the broccoli, then poured the boiling water over it. Then I separated it into flowerettes. The broccoli tastes better to me that way than raw, perhaps just a personal preference.