1/2 head cauliflower, cut into florets
3 lg. carrots, pared and cut into 2 inches strips
3 ribs celery, 1 inch pieces
1 can baby corn
1 green pepper, cut into strips
1 (8 oz.) can button mushrooms, drained
3/4 c. white wine vinegar
1/2 c. olive oil
2 tbsp. sugar
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
1 (4 oz.) can pimento, drained, cut in strips
1 (#303) can pitted black olives, drained
1 jar green pimento olives, drained
1 can artichoke hearts, cut in quarters
1/4 c. water
1 bottle low calorie Italian dressing

Mix ingredients (except Italian dressing) together in Dutch oven. Cover. Bring to a boil. Reduce heat and simmer for 5 minutes. Cool quickly. Add the low calorie Italian dressing. Refrigerate covered 24 hours before serving. Keeps for 4-6 weeks in refrigerator covered.