1 1/2 c. salad oil
2/3 c. vinegar
2 1/2 tsp. salt
1 tsp. pepper
2 or 3 garlic cloves (crushed)
1/2 - 3/4 head cauliflower
3 - 4 big carrots
6 - 7 big stalks celery
1 can artichoke hearts (quartered)
1 can pitted black olives (drained)
1 jar green olives (drained)
1 pint cherry tomatoes

Mix marinade ingredients well. Cut cauliflower, carrots and celery into bite-size pieces. Combine all ingredients in large container (at least 3 qt.). Refrigerate and marinate 24 hrs. tossing frequently. You could also add whole button mushrooms.

Note: 1/8 tsp. garlic powder = 1 garlic clove.