1/2 head cauliflower, broken into flowerets
4 carrots, sliced
2 stalks celery, sliced
1/2 lb. fresh mushrooms, sliced
1 (3 oz.) jar pimento stuffed olives
1 c. pitted ripe olives
3/4 c. white wine vinegar
1/2 c. olive oil
1/4 c. water
2 tbsp. sugar
1 tsp. salt
1/2 tsp. dried oregano

Place first 7 ingredients in a 9 x 13 x 2 inch dish; set aside. Combine vinegar and remaining ingredients in a small saucepan; cook over medium heat, stirring constantly until mixture boils. Remove from heat and pour over vegetables. Toss gently to coat. Cover and chill at least 8 hours, stirring several times. Drain vegetables and serve in a glass dish or a lettuce dish and serve with wooden picks.