2/3 c. salad oil
1 tsp. dried dill
1/3 c. tarragon vinegar
2 tbsp. snipped parsley
1 tsp. sugar
1 tbsp. snipped chives
1 tsp. salt
1/4 tsp. Tabasco

Combine above ingredients and mix until thoroughly blended. Pour over vegetables and refrigerate at least 3 hours before serving. (Will keep several days in refrigerator.)

VEGETABLES:

1 can artichoke hearts, drained & cut into quarters
Cauliflower, cut into flowerettes
Scallions, chopped
Ripe olives, pitted & sliced
Fresh mushrooms, sliced