1/2 cauliflower
8 carrots
1 med. onion
1/2 lb. sm. mushrooms
1/8 c. vinegar
10 to 20 green lives
1 pkg. Italian dry dressing
3/4 c. Zesty Italian dressing
1 sm. bunch broccoli
3 stalks celery
1 bay leaf
1 dash of basil
1 dash oregano
1/8 tsp. garlic powder
3/4 c. cabbage, chopped in 1 1/2 inch squares

Wash vegetables thoroughly. Chop tips and ends off. Soak in water, drain. Cut all vegetables on a slant. Add a few broccoli leaves to a large bowl of vegetables. Add all dry ingredients. Add remaining ingredients except olives. Shake well. Refrigerate overnight or 3 to 5 hours. Add olives just before serving. Serves 6 to 8. Remains fresh for several days.