MARINADE:

2/3 c. salad oil
1/4 c. vinegar
1 sm. clove garlic, minced
1 tsp. sugar
3/4 tsp. salt
3/4 tsp. dry mustard
Dash black pepper, freshly ground

SALAD:

1 (16 oz.) can sliced carrots, drained
1 (14 oz.) can artichoke hearts, or hearts of palm, drained
1 med. zucchini, thinly sliced (2 c.)
Bibb lettuce
2 oz. blue cheese, crumbled

Combine ingredients for marinade. Shake well. Pour over carrots, artichoke hearts and zucchini. Chill overnight. To serve, drain vegetables, arrange on lettuce and top with cheese. Serves 8.