1 (20 oz.) pkg. frozen California blend vegetables
3 stalks celery, diced
1/2 c. sliced green olives
1 sm. can ripe pitted olives
1/2 lb. fresh mushrooms, sliced and drained (or canned)
3 or 4 green onions, sliced
3 tomatoes, cut in chunks
1 pkg. HIDDEN VALLEY® ranch dressing
2/3 c. salad oil
1/4 c. white vinegar

Bring vegetables to boil. Cook 2 minutes and drain vegetables. Add remaining vegetables, toss.

Combine dry salad dressing with oil and vinegar. Pour over vegetables. Chill at least 24 hours. Mix a few times in refrigerator.