1 (16 oz.) can green peas
1 (16 oz.) can bean sprouts
1 (12 oz.) can corn
1 (5 oz.) can water chestnuts
1 (6 oz.) can sliced mushrooms
1 (4 oz.) jar pimiento
1 lg. green pepper
1 lg. onion
1 c. sliced celery
1 c. sliced cauliflower
1 c. salad oil
1 c. water
1 c. sugar
1/2 c. vinegar (cider)

Drain all canned ingredients. Slice water chestnuts, pimiento, green pepper and onion. Combine vegetables in a large bowl, stirring gently. Combine remaining ingredients, and pour over vegetables. Salt and pepper to taste. Cover and chill 24 hours. Stir once or twice during this time to evenly coat the vegetables. Drain before serving. 10 to 12 servings.