1 lb. carrots
1 green pepper
4 stalks celery
1 sm. cauliflower
1 tbsp. onion, finely chopped
2 (8 oz.) cans mushrooms, drained
3 tbsp. olive oil
2 c. Contadina tomato sauce
1/2 c. vinegar
2 tbsp. sugar twin

STEP 1: Slice carrots 1/4 inch size. Place in pot of hot water; bring to a boil. Cook 1 minute. Do not overcook! Drain immediately. Rinse thru cold water until cold. Set aside to drain thoroughly.

STEP 2: Cut up green pepper and celery into small bite size. Break up cauliflower into bite size also.

STEP 3: Combine carrots, green pepper, celery, cauliflower, onion and mushrooms in large bowl. Pour olive oil over all and toss lightly to coat vegetables evenly with oil.

STEP 4: Pour tomato sauce, vinegar, and sugar twin over all and stir with wooden spoon. Cover tightly and marinate overnight. Stir before serving. Keeps well in refrigerator for many days.