Marinated Vegetable Salad

• 3 cups fresh broccoli florets
• 2 cups fresh cauliflowerets
• 1-1/2 cups fresh baby carrots
• 2 celery ribs, cut into 1/2-inch pieces
• 1 medium zucchini, sliced
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
• 1 can (6 ounces) pitted ripe olives, drained
• 1 jar (4-1/2 ounces) whole mushrooms, drained
• 3/4 cup vegetable oil
• 1/3 cup cider vinegar
• 1 teaspoon garlic salt
• 3/4 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon lemon-pepper seasoning

1. 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.
2. Cover and refrigerate for 8 hours or overnight, stirring occasionally.

fresh broccoli florets, fresh cauliflowerets, fresh baby carrots, celery, zucchini, water, olives, mushrooms, vegetable oil, cider vinegar, garlic salt, sugar, salt, lemonpepper seasoning

Taken from www.tasteofhome.com/recipes/marinated-vegetable-salad/ (may not work)