Marinated Broccoli and Cauliflower Salad

While it may come as a surprise to some, my mother did actually prepare and serve vegetables! They were usually part of a high fat, high pleasure casserole type dish. Below is my variation on her cauliflower and broccoli salad. (I've reduced the oil A LOT.) I really like this, and often toss some cherry tomatoes in just before serving for colour. You can also add julienned carrots to the mix before marinading. I like to serve it in a clear glass bowl.

Marinated Broccoli and Cauliflower Salad

2 bunches broccoli
1 head cauliflower
1 c cider vinegar
1 tbsp sugar
1 tbsp dried dill weed
1 tbsp salt
1 tsp pepper
2 cloves garlic, minced
1/2 c canola oil

Cut broccoli and cauliflower into small florets. Mix all other ingredients and pour over broccoli and cauliflower in a bowl with a lid. Cover and refrigerate for 24 hours, stirring and/or turning the bowl occasionally. Drain before serving.