1/2 c. oil
1/2 c. tarragon vinegar
1 tsp. sugar
2 tbsp. water
3 garlic cloves, minced
6 drops hot pepper sauce
1 env. Italian salad dressing mix
2 med. onions, sliced
2 (4.5 oz.) jars whole mushrooms, drained
1 pt. (2 c.) cherry tomatoes
1 c. pitted ripe olives
Leaf lettuce
12 oz. salami slices
Assorted cheese, if desired

In small bowl or jar, combine oil, vinegar, sugar, water, garlic, hot pepper sauce and salad dressing mix; mix well. In large bowl, place onions, mushrooms, tomatoes and olives. Pour dressing over vegetables; toss gently, cover; refrigerate at least 4 hours or overnight. 12 servings.