Broccoli and Cauliflower Salad

Serves: 8-10

1 small head cauliflower, broken into flowerets
1 pound broccoli, broken into flowerets
1/2 pound fresh mushrooms, sliced
1 small purple onion, sliced and separated into rings
2 stalks celery, sliced
1 cup vegetable oil
1/2 cup white wine vinegar
1/2 cup sugar
2 tsp. dry mustard
1 TBS Italian seasoning
1 tsp. salt
Lettuce leaves

Combine first 5 ingredients in a large bowl; set aside. Combine oil and next five ingredients; stir well, and pour over vegetables. Toss gently to coat; cover and chill 3 hours, stirring occasionally. Serve with a slotted spoon over lettuce, if desired.