This one requires a lot of chopping veggies, but it's worth it. It is a recipe from a restaurant in Richfield that went out of business...I can't remember the name...maybe Desert Blossom? Anyway, it's really good. This makes a pretty large batch, so adjust as you need to.
1 head cauliflower
4 crowns broccoli
12 carrots
10 celery stalks
1 1/2 white onion
2 cans water chestnuts
Chop all ingredients into small pieces trying to keep them uniform in size and stir together.
Dressing:
1 c sugar
2 t dry mustard
2 t salt
1 t celery seed
1 1/2 c vegetable oil
2/3 c red wine vinegar
Pour dresssing on when ready to serve. Putting dressing on too soon before serving makes the veggies soggy.
Then add:
1 box Golden Raisins (more or less to taste)
3 c whole cashews
Stire well and serve!
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