DRESSING:

1 c. olive oil
1/2 c. wine vinegar
1 tbsp. basil
Pinch of oregano
1/2 tsp. garlic salt
Salt & pepper to taste
1 chopped onion

Combine dressing ingredients in a small bowl and set aside.

VEGETABLES:

1/2 bag carrots (sliced in med. pieces)
2 green peppers, sliced in small pieces
1 head cauliflower, sliced in small pieces
Fresh whole green beans or 1 can whole green beans
Olives of any variety
Lg. mushroom crowns

Or canned small whole carrots.

Parboil or steam all fresh vegetables until tender-crisp. Do not cook canned vegetables. Place vegetables in a large bowl and pour dressing on top. Refrigerate for 24 hours; drain. NOTE: This dish can be served as an appetizer. Arrange vegetables separately on platter for a more attractive presentation.