Dhahran Theatre Group Cookbook, 1993
Ingredients:
1 Medium onion, chopped
1 Green pepper, chopped
1 Red pepper, chopped
1 Cup celery, chopped
2 Cups carrots, sliced
1 Cup cauliflower flowerlets
1/2 Cup small pitted black olives
1/2 Cup green olives, stuffed
2 Cups broccoli flowerlets
4 1/2 Oz. Jar whole mushrooms
1 Can artichoke hearts
Dressing:
1/2 Cup corn or olive oil
1 Teaspoon seasoned salt
1/4 Teaspoon paprika
1/2 Cup vinegar
1/2 Cup lemon juice
1/4 Teaspoon dill
1/4 Teaspoon basil
Directions:
Mix together and refrigerate overnight.
Mary Renquist