Horn of Plenty Salad

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

Combine ingredients through Tabasco. Add vegetables. Cover; chill 6 hours or more, stirring occasionally.

Serve with a slotted spoon.

Makes 6-8 servings.