1 (20 oz.) pkg. frozen California vegetables (cauliflower, broccoli, carrots) or fresh
3 stalks celery, sliced diagonally
1/2 c. pimento stuffed olives (sliced)
1 sm. can pitted olives
1 (4 oz.) can mushrooms, drained
1 (4 oz.) can water chestnuts
3 diced green onions
3 tomatoes, cut in wedges
1 1/2 pkgs. HIDDEN VALLEY® dressing (dry)
2/3 c. salad oil
1/3 c. vinegar
Salt and lemon pepper (to taste)

Boil frozen vegetables 2 minutes to thaw. Drain; cool. Add other vegetables. Combine dry salad mix with oil and vinegar. Pour over vegetables. Mix lightly. Add salt and lemon pepper to taste. Refrigerate 24 hours. Stir 3 or 4 times. Keeps several weeks. Can be made in an ice cream pail and turned upside down to mix. Other vegetables may be added.