1 c. tomato, chopped
1 c. cauliflower
1 c. broccoli
1 c. red onion, chopped
1 c. celery, 1/2 inch slices
1 c. cucumber slices (1/4 inch), quartered
Black olives, pitted and sliced

DRESSING:

1 c. sugar
1 c. vinegar
1/2 c. salad oil
1 tsp. salt
1 tbsp. sweet basil
Coarse ground pepper to taste

Mix dressing ingredients in a jar and let sit until well blended; shake occasionally. Pour over salad ingredients and marinate in refrigerator overnight in a covered container. Turn over occasionally to mix well.

Lift vegetables out with slotted spoon and serve. (Can be prepared 2-3 hours before serving. Vegetables will stay crunchier, but flavors aren't as well blended.)

Have any leftovers? Refrigerate overnight, lift out with slotted spoon and serve over lettuce.