Marinated Veggie Salad

This salad is wonderful any day of the week, but put it on a Holiday Thanksgiving Meal Buffet, and you’ve got a low calorie diet dish that everyone will dip into!

Ingredients:

• 2 cups cauliflower florets, in bite sized pieces
• 2 cups broccoli florets, small pieces
• 1 cup thinly sliced carrots
• 1 cup green beans in about 1 inch pieces
• 2 tblsp frozen apple juice concentrate
• 1/4 cup cider vinegar
• 1/4 cup lemon juice
• 1 tbsp grated onions
• 1 tsp dry mustard
• 1 clove minced garlic
• 1 tsp dried oregano
• 1/2 tsp anise seed
• 2 small yellow squash cut into 1/4 inch slices (2 cups)
• 2 small zucchini cut into slices

Procedure:

1. Combine cauliflower, broccoli, carrots and green beans in steamer basket. 
2. Cook 5 minutes and then drain and rinse.
3. To make dressing, in a 1 qt canning jar, combine apple juice concentrate, vinegar, lemon juice, onions, mustard, garlic, oregano and anise, shake well.
4. In a large bowl, combine steamed veggies with the yellow squash and zucchini.  Pour dressing over vegetables; toss gently.  Cover and refrigerate for several hours before serving.  Stir.

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