Finger Salad

• 1-1/2 c. vegetable oil
• 2/3 c. vinegar
• 2-1/2 tsp salt
• 1 tsp pepper
• 1-1/2 tsp garlic salt
• 1-1/2 tsp sugar
• 8 carrots
• 8 stalks celery
• 2 cans pitted black olives
• 2 jars stuffed green olives
• 2 cans tiny artichoke hearts
• 1 pint cherry tomatoes
• fresh or canned mushrooms
• 1 head cauliflower, in florets
• 1 box Wheat Chex
• 1 box Crispix or use Corn Chex and Rice Chex
• 1 box Cheerios
• 1 box pretzel sticks
• 1 1/4 pound of unsalted nuts
• 1/2 c. melted oleo
• 1 cup oil
• 2 Tbsp. worchester sauce
• 1/4 tsp. garlic salt
• 1/4 tsp. celery salt

1. Mix. Bake in 200 degree oven 1-1/2 hours. Stir every 15 minutes.
2. Spread on newspapers or paper towels to cool (and to wick off any excess oil).

vegetable oil, vinegar, salt, pepper, garlic, sugar, carrots, celery, black olives, green olives, tiny artichoke, tomatoes, mushrooms, cauliflower, box wheat chex, cheerios, nuts, oleo, oil, worchester sauce, garlic salt, celery salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=124670 (may not work)