1 can shoe peg corn
1 can sweet peas or 1 carton frozen, thawed green peas
1/2 c. celery
1 zucchini squash
1 lg. can bean sprouts
1 sm. can pimentos
1 can water chestnuts
1 sm. can mushrooms or fresh
1 head cauliflower
1 sm. onion or green onion
1 carrot

Drain all ingredients well.

MARINADE:

1 c. salad oil
1 c. water
1 1/2 c. white vinegar
3/4 c. sugar
1 tsp. salt
Dash of Worcestershire sauce
2 tsp. prepared mustard

Heat marinade to boiling point; pour hot over drained vegetables. Cool. Refrigerate 6 hours before serving.