1 1/2 c. thinly sliced fresh mushrooms
1 1/2 c. cherry tomatoes, halved
1 1/2 c. thinly sliced zucchini
1 1/2 c. thinly sliced carrots, peeled
1 1/2 c. thinly sliced scallions, including tops
1 1/2 c. thinly sliced green pepper rings
1 1/2 c. broccoli flowerets
1 1/2 c. cauliflower flowerets
1 clove garlic, split
1 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. dry mustard
1 tsp. chopped fresh chives
2 tbsp. red wine vinegar
1 tbsp. fresh lemon juice
2 tbsp. olive oil
Watercress sprigs
Spinach leaves

Prepare the mushrooms, tomatoes, zucchini, carrots, scallions, green pepper, broccoli and cauliflower; set aside. Rub a large salad bowl with the garlic.

Combine the remaining ingredients except the watercress and spinach and shake well in a covered cruet for 30 seconds.

Place vegetables in the salad bowl and pour the dressing over them. Cover the bowl and marinate the vegetables for at least 2 hours in the refrigerator. Serve (drained) with watercress and young tender spinach leaves on a large platter or on individual chilled salad plates.

Note: This salad is a delightful carry-along accompaniment for a warm summer evening picnic.