2 (10 oz.) pkgs. frozen mixed vegetables
1/4 c. chopped onion
1/4 c. capers
1/4 c. diced pimento (2 oz. jar)
1/4 c. chopped parsley
1/4 c. chopped dill pickle
1/4 c. chopped sweet pickle
1 grated hard boiled egg
Salt, pepper, Accent to taste
1 tbsp. sugar
1 tbsp. grated Parmesan cheese
1/2 c. red wine vinegar
1 c. olive oil

1. Mix all ingredients in 3 quart bowl. Refrigerate until needed.

2. Boil 2 (10 ounce) packages of frozen vegetables in 4 cups of boiling water for 7-10 minutes. Drain vegetables.

3. Place cooked vegetables in 8x8x2 pan, pour prepared vinaigrette dressing over vegetables. Marinate for 1 or 2 hours. Cool in refrigerator until needed.

4. Serve vegetable salad on lettuce leaf. Garnish parsley sprig.

NOTE OF IMPORTANCE: This salad can be served hot or cold. Broccoli, asparagus, cauliflower, string beans are favorites or any combination of vegetables.