1 bunch broccoli florets 1 small head cauliflower florets 1 1/2 to 2 cups sliced carrots 1 c. thinly sliced green onions 2 c. cherry tomatoes (add before serving) Marinade: 2/3 c. white wine vinegar 1 c. oil 2 T. dill weed 1 c. sugar
Mix marinade together and pour over vegetables, mix well. Refrigerate several hours or overnight. Add cherry tomatoes before serving.
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