1 (6 oz.) jar marinated artichoke hearts, drained
2 carrots, thinly sliced diagonally
1 green pepper, cut into strips
1 c. sliced cauliflower flowerets
1 1/2 c. sliced fresh mushrooms
2 c. chopped celery
1 (8 oz.) can water chestnuts, drained & sliced
3 green onions, chopped
1/4 c. vegetable oil
1/2 c. sugar
1/2 c. vinegar
1 tbsp. water
1/8 tsp. salt

Combine first 8 ingredients in large shallow dish, set aside. Combine remaining ingredients, mixing well. Pour marinade over vegetables and toss lightly. Cover and chill 8 to 10 hours or overnight. Drain before serving.