A refreshing and crunchy salad featuring broccoli, cauliflower, and a tangy poppy seed dressing.
Combine the sugar, dry mustard, salt, vinegar, onion, and poppy seeds in a jar with a tight-fitting lid.
Shaking the jar vigorously ensures the dressing is well mixed and emulsified.
Shake the jar well to mix the dressing ingredients thoroughly.
You can make the dressing ahead of time and store it in the refrigerator.
Chop the green pepper, mushrooms, cauliflower, broccoli, and celery ribs into bite-sized pieces.
Cut the vegetables into uniform sizes for even mixing and presentation.
Combine the chopped vegetables in a large bowl.
Toss the vegetables gently to avoid bruising them.
Pour the dressing over the vegetables and toss well to coat evenly.
Ensure all vegetables are coated with the dressing for maximum flavor.
Let the salad sit for several hours or overnight in the refrigerator, mixing occasionally.
Allowing the salad to marinate enhances the flavors and softens the vegetables slightly.
Drain any excess liquid before serving.
Draining the liquid prevents the salad from being too watery.
Serve the salad chilled and enjoy.
Garnish with fresh herbs like parsley or dill for added flavor and presentation.
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