Instructions: Trim broccoli flowerets. Peel stems, quarter and cut into 2-inch lengths.

Set aside.

Place carrots in boiling water. Add sugar. Boil for 6 minutes. Add broccoli, cook 1 minute longer. Drain immediately in a large sieve. Run cold water over vegetables to stop cooking. In a large stainless or non-aluminum bowl, combine vinegar, mustard, salt, pepper and oil. Whisk until mixture thickens.

Add vegetables. Fold in mushrooms and green pepper to evenly coat with dressing. Cover and refrigerate at least 3 hours or overnight.

Serves 4.

Great with grilled meats.

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