Horn of Plenty Salad

Yield: 6 to 8 servings

Ingredients

• 1 1/2 cups V-8 juice
• 1/4 cup red wine vinegar
• 1 tablespoon honey
• 1 teaspoon dry mustard
• 1/2 teaspoon dill weed, crushed
• Salt and pepper to taste
• Tabasco to taste
• 2 cups cooked diagonally sliced carrots
• 2 cups cooked cauliflorets
• 1 cup cooked diagonally sliced asparagus
• 1 cup sliced radishes
• 1 cup sliced onions

Instructions

1. Combine ingredients through Tabasco.
2. Add vegetables.
3. Cover; chill 6 hours or more, stirring occasionally.
4. Serve with a slotted spoon.