2 c. cauliflower
1/2 c. celery, sliced
1/2 c. carrots, sliced
1/3 c. green onions, chopped
2 c. broccoli
1 c. mushrooms, sliced
1/3 c. green peppers, sliced
1 small can black olives, sliced

Blanch cauliflower and broccoli; rinse in cold water and drain. Combine all vegetables in a large bowl; toss to mix well and refrigerate.

Dressing:

1/3 c. soy sauce
1/2 c. vinegar
1/2 c. olive oil
3 tbsp. honey
1 tsp. crushed garlic
1 tsp. fresh parsley, minced

Combine these ingredients in a jar and shake vigorously. Just before serving, pour dressing over vegetables and toss. For color, add sliced red, yellow and orange peppers. Fresh asparagus, blanched and sliced adds interest to the taste and texture. For a more intense flavor marinate vegetables in dressing overnight before serving. This medley keeps well for several days in the refrigerator.

Serves 10 to 12.