<http://schema.org/recipeInstructions>
" Trim cauliflower and separate or cut into small flowerets. Cut carrots into 2 1/2- to 3-inch by 1/2-inch sticks. In 5-quart saucepot, heat 2 inches water to boiling over high heat. Add carrots and reheat water to boiling. Add cauliflower to water with carrots. Cook vegetables just until tender-crisp. Drain vegetables and rinse with cold water; set aside in large bowl or food-storage container. In jar with tight-fitting lid, combine oil, vinegar, chopped parsley, sugar, salt, dry mustard, and pepper until well mixed for the marinade. Pour over vegetables; toss and cover. Refrigerate 2 hours or overnight, stirring occasionally. Just before serving, add olives to vegetables and toss until well mixed. Spoon into serving bowl. Garnish with parsley sprigs, if desired."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a1731/marinated-vegetable-olive-salad-3855/>