1 c. wine vinegar
1 c. olive or salad oil
2 tsp. salt
1 tsp. crushed oregano leaves
1/2 tsp. celery seed
1/2 tsp. ground pepper
1 sm head cauliflower
1 sm. head broccoli flowerets
4 med. carrots
2 sm. green peppers
1 (4 oz.) jar pimentos, drained
1 (3 oz.) jar stuffed olives, drained
1 (3 oz.) jar black olives, drained
1 (8 oz.) can whole mushrooms

Combine first 6 ingredients in saucepan; bring to boil. Simmer for 5 minute, stirring occasionally. Separate cauliflower and broccoli into flowerets; slice each floweret lengthwise.

Pare carrot, cut into 2-inch strips. Cut peppers into strips. Put vegetables in bowl and pour hot dressing over mixture. Refrigerate 1-2 days. Drain and serve.