2 heads cauliflower
3 green peppers
2 lbs. sm. carrots
1 bunch celery
1 bunch broccoli
2 cucumbers
1 lb. fresh mushrooms
4 zucchini
1/2 c. salad oil
1/2 c. olive oil
1/2 c. white wine vinegar
1/2-3/4 c. sugar
3 cloves garlic, minced
1 tbsp. salt
1 tbsp. prepared mustard
2 tsp. tarragon leaves
Pepper to taste
18 cherry tomatoes
4 tbsp. chives, minced
1 lg. solid tomato
1 bunch watercress

Cut up the first 8 vegetables into bite-size pieces. Combine the salad oil, olive oil and vinegar. Add the sugar, garlic, salt, mustard, tarragon and pepper. Pour the mixture over the vegetables. Cover and chill for at least 12 hours or overnight. Stir occasionally.

To serve: Arrange the whole cherry tomatoes on top and sprinkle with minced chives. Garnish with large tomato in wedges, sliced, etc.