Antipasto Salad

• 1 cup blanched carrot, sliced
• 1 cup blanched cauliflower, cut into bite-sized pieces
• 1 12 cups pitted ripe black olives (you can add green, too, if you like, about 1 can)
• 1 cup button mushroom (or fresh mushrooms, sauteed beforehand, about two small cans)
• 1 green pepper, cut in chunks
• 1 cup artichoke heart (about 1 can)
• 1 sliced red onion
• 1 cup halved cherry tomatoes (optional)
• 1 cup olive oil (I usually use about 1/2 or 3/4 c)
• 4 tablespoons vinegar
• 1 (1/4 cup) package Good Seasons garlic and herb seasoning mix
• 3 garlic cloves, minced, to taste

1. Combine vegetables.
2. In separate bowl, combine liquid ingredients.
3. Marinate vegetables in liquid for at least 6 or 7 hours.
4. This salad can be made 1 or 2 days in advance.
5. You may also include shrimp or tuna to make this salad more of a main dish.

blanched carrot, blanched cauliflower, black olives, button mushroom, green pepper, red onion, tomatoes, olive oil, vinegar, garlic, garlic

Taken from www.food.com/recipe/antipasto-salad-28053 (may not work)