1 (15 1/2 oz.) can red sockeye salmon
2 stalks celery, sliced into 1-inch pieces
2 carrots, sliced lengthwise into 3-inch sticks
2-3 cups cauliflower flowerets
2-3 cups broccoli flowerets
1/4 pound fresh mushrooms, cleaned and sliced
1 (10 oz.) can artichoke hearts, drained and halved
1 (16 oz.) can whole green beans, drained
1 (16 oz.) bottle Italian dressing & marinade
cherry tomatoes
stuffed or ripe olives
crisp crackers or toast points

Drain salmon and break into bite size pieces in small bowl. Sprinkle with 3 tbsp. dressing; cover and chill for 2 hours. Cook celery, carrots, cauliflower, and broccoli in small amount of water until tender-crisp. Drain and place in shallow container with mush- rooms, artichoke hearts and green beans. Pour remaining dressing over all until vegetables are well coated; cover and chill. When ready to serve, remove vegetables and salmon from marinade and arrange attractively on a platter with cherry tomatoes, olives and crisp crackers or toast points.

Serves 10-12.

Submitted by: Helen Bray