Dill Marinated Vegetables

Makes 16 Servings

Sweet and tangy dressing.

Ingredients

2 pounds new potatoes, washed and sliced

1 pound fresh green beans, trimmed

2 pounds carrots, sliced

1 pound zucchini, sliced

8 ounces red onion, sliced

8 ounces mushrooms, sliced

dill dressing:

16 fluid ounces vegetable oil

4 fluid ounces Karo® Light Corn Syrup

4 fluid ounces lemon juice

1 tablespoon dill weed

1 tablespoon sweet basil

1 teaspoon salt

Directions

Dill Dressing:

Cover potatoes with water in a saucepan; bring to a boil, reduce heat and cook just until tender. Drain potatoes. Bring a large pot of water to a boil. Add green beans and carrots. Cook just until tender; drain and immediately plunge into ice water. Drain well.

Combine all dressing ingredients in a bowl. Place potatoes, green beans, carrots, zucchini, onion and mushrooms in a large bowl. Add dressing and gently toss to mix.

Cover; chill 2 hours or overnight.