2 c. finely chopped celery
1 c. finely chopped onion
1 lg. can white kernel corn, drained
1 lg. can French style green beans, drained
1 lg. can sm. early English peas, drained
1 med. jar pimiento, drained & chopped
1 lg. bell pepper, chopped fine
1/2 c. raw broccoli flowerets, broken in pieces
1/2 c. raw cauliflower
2 garlic cloves, chopped fine
Juice of 1 lemon
1 sm. can sliced ripe olives, drained

MARINADE:

3/4 c. sugar
3/4 c. vinegar
1/2 c. oil (1/2 olive, 1/2 vegetable)
Salt & pepper to taste or Mrs. Dash
1 tbsp. parsley flakes

Mix all vegetables together in large salad bowl and squeeze lemon juice over all. After dissolve sugar in vinegar and stirring in oil and spices of marinade, pour over first 11 ingredients. Cover tightly. May be eaten in 4 to 5 hours, but better if marinated 24 hours. Yield: 8.