Marinated Vegetable Salad

• 1 head lettuce
• 12 head cauliflower, cut into flowerets
• 12 lb green beans, cut into 1 1/2 inch lengths
• 12 lb red potatoes, thinly sliced
• 14 lb carrot, thinly sliced
• 14 lb mushroom, sliced
• 8 pitted ripe olives, sliced
• 34 cup lemon juice
• 34 cup vegetable oil
• 1 tablespoon dried basil
• 1 teaspoon salt
• 1 teaspoon pepper

1. Mix all marinade ingredients; set aside.
2. Core, rinse, and thoroughly drain lettuce.
3. Chill.
4. Place cauliflower and green beans in saucepan.
5. Cover with boiling water and let stand 5 minutes.
6. Drain well.
7. Hold under cold water until cool, then soad in cold water 5 minutes.
8. Drain thoroughly.
9. Place potatoes and carrots in 2 quart saucepan.
10. Add water and boil until tender-crisp, about 5 minutes.
11. Drain; rinse with cold water.
12. Drain thoroughly.
13. In large bowl, toss cauliflower, beans, potatoes, carrots, mushrooms and olives.
14. Pour marinade over vegetables; toss again.
15. Cover and refrigerate 24 hours.
16. At serving time, slice lettuce crosswise into 1 inch thick slices, then cut lengthwise into chunks.
17. Toss vegetables with lettuce chunks.

head lettuce, cauliflower, green beans, red potatoes, carrot, mushroom, olives, lemon juice, vegetable oil, basil, salt, pepper

Taken from www.food.com/recipe/marinated-vegetable-salad-411084 (may not work)