1/2 cauliflower, cut into flowerets
1 c. cooked green beans, cut in thirds
1 c. cooked carrots, sliced into rounds
1/2 c. sliced green pepper
3/4 c. thinly sliced celery
2 lg. green onions, thinly sliced
1/2 c. sliced mushrooms
1 (3 oz.) can black olives, pitted & drained
1 (2 oz.) can pimientos
1/2 c. sliced radishes

Combine in large bowl, mixing thoroughly, but gently.

DRESSING:

1/3 c. oil
5-7 tbsp. lemon juice
2 tbsp. vinegar
1 tsp. sugar
2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. dried dill leaves
1/8-1/4 tsp. cayenne pepper
2 tsp. dried oregano leaves, crumbled

Prepare dressing in separate bowl, mixing well. Pour over vegetables, mixing well. Cover and chill overnight, stirring once or twice. Serve well chilled. Drain if too much liquid. Can re-use excess dressing. I use green olives too.