Broccoli
Cauliflower
Onion s
Mushrooms
Green peppers
Olives (green and/or ripe)
Radishes
Tomatoes
Celery
Carrots

Clean and cut into bite size pieces. (Use as much or as little as you want, depending on the size of the salad you want to make.) Put vegetables in a bowl and let marinade overnight, in the following dressing: 1 1/2 cups salad oil, 1 teaspoon pepper, 2/3 cup cider vinegar, 2 cloves crushed garlic or 1 1/2 teaspoons salt and 2 1/2 teaspoons sugar. Optional: Let vegetables marinade in Italian dressing.