MARINADE:

1/4 c. salad oil
1/4 c. olive oil
1 1/4 c. tarragon vinegar
2 tbsp. sugar
1 garlic clove, crushed
1/2 tsp. salt
2 tsp. prepared mustard
1 tsp. dried tarragon leaves
2 drops Tabasco sauce

VEGETABLES:

Cauliflower
Mushrooms
Green & red pepper
Carrots
Celery
Broccoli
Cucumbers
Tomatoes
Green beans

Combine all marinade ingredients and mix well. Cut vegetables into bite-size pieces, enough to make 8 cups. Pour marinade over vegetables in a large bowl. Chill several hours, stirring occasionally. Drain and serve.