1 qt. water
1 qt. white vinegar
1 bunch carrots
1 bunch celery
Zucchini or yellow squash
Cauliflower
Broccoli
Green beans
Artichoke hearts
Black olives

DRESSING:

3 cloves garlic, mashed
1 1/2 tsp. oregano
1/2 c. olive oil
1/2 c. wine vinegar
Salt and pepper to taste
2 tbsp. parsley, chopped

Bring water and vinegar to a rapid boil. Add cleaned, sliced vegetables, one type at a time, into open pot. (Carrots and celery will take about 3-4 minutes, cauliflower and broccoli 5 minutes, squash and beans 2 minutes.) Cool and mix together with olives and artichoke hearts. Mix with dressing, toss lightly. Store in refrigerator 2 to 3 days to develop flavor.