Ingredients
3 cups fresh broccoli florets2 cups fresh cauliflowerets1-1/2 cups fresh baby carrots2 celery ribs, cut into 1/2-inch pieces1 medium zucchini, sliced1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered1 can (6 ounces) pitted ripe olives, drained1 jar (4-1/2 ounces) whole mushrooms, drainedDRESSING:3/4 cup vegetable oil1/3 cup cider vinegar1 teaspoon garlic salt3/4 teaspoon sugar1/2 teaspoon salt1/2 teaspoon lemon-pepper seasoning
Preparation
In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat.
Cover and refrigerate for 8 hours or overnight, stirring occasionally.
