1 pkg. raw carrots
1 head cauliflower
1 full stalk broccoli
1 qt. fresh mushrooms
1 bottle Italian oil and vinegar dressing

Clean and separate broccoli and cauliflower into floweretts. Clean and slice carrots thinly. Slice fresh mushrooms.

Drop broccoli, cauliflower and carrots into boiling water and cook until color of vegetables becomes bright (about 3 minutes).

Drain and place in a bowl with tight lid. Add sliced mushrooms and bottle of salad dressing. Place lid on bowl and turn upside down for a couple of minutes. Store upright in the refrigerator. Keeps for several days.