1 sm. head cauliflower, broken into flowerets
2 green peppers, cut into 1/2 inch strips
1/2 lb. sm. mushroom caps
5 1/4 oz. can black pitted olives, drained
4 1/2 oz. jar white cocktail onion, drained
3/4 c. olive oil
1/4 c. salad oil
1/4 c. pure lemon juice
1 1/4 c. white wine vinegar
2 tsp. salt
3/4 tsp. ground pepper
1 clove garlic, minced

Mix vegetables together in a shallow dish. Bring remaining ingredients to a boil, cook five minutes and pour over vegetables. Cover and marinate for 24 hours in the refrigerator. Drain and serve with toothpicks.