Overnight Salad

• 1/4 lb. mushrooms, quartered
• 1 c. sliced celery
• 1 c. sliced carrots
• 1 c. broccoli flowerets
• 1 c. cauliflowerets
• 1/2 c. pitted black olives, halved
• 1/2 c. red wine vinegar
• 1/3 c. vegetable oil
• 1 small onion, chopped (1/4 c.)
• 1 clove garlic, minced
• 1/2 tsp. leaf basil, crumbled
• 1/2 tsp. leaf oregano, crumbled
• 1/2 tsp. honey

1. Combine mushrooms, celery, carrots, broccoli, cauliflower and olives in a medium size bowl.
2. Combine vinegar, oil, onion, garlic, basil, oregano and honey in a small saucepan; bring to boiling.
3. Pour hot marinade over vegetables in bowl; stir gently but thoroughly.
4. Cover; refrigerate overnight, stirring several times, if possible.
5. Drain vegetables before serving.

mushrooms, celery, carrots, broccoli flowerets, cauliflowerets, black olives, red wine vinegar, vegetable oil, onion, clove garlic, leaf basil, leaf oregano, honey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=211060 (may not work)