Vegetable Salad Marinade

6-7 c. drained, canned or fresh vegetables

1/2 c. sugar

1/2 tsp. salt

1/2 tsp. celery seed

1/2 tsp. dry mustard

1 c. white vinegar

1/4 c. lemon juice

1/4 c. vegetable oil

Place vegetables in 3 quart bowl. Shake ingredients in tightly covered jar; pour over vegetables. Cover and refrigerate for at least 3 hours. Makes 6 to 8 servings.