Cut zucchini and carrots into julienne strips; cut cauliflower and broccoli into florets. In plastic bag, combine carrots, zucchini, cauliflower, broccoli, onions, tomatoes, mushrooms, celery and olives.

(Dressing)

In bowl or food processor, combine vinegar, garlic, basil, oregano and mustard. Using whisk or with machine running, gradually pour in oil, mixing well. Season with salt and pepper to taste.

Pour dressing over vegetables; seal bag and refrigerate for 24 hours, turning several times. Drain and serve in glass bowl. Makes about 12 servings. Typed in MMformat by cjhartlin@msn. Com

Canadian Living Entertaining Cookbook.