Marinated Vegetable Salad

Ingredients

• 2 cups small cauliflower flowerets
• 2 cups bias-sliced green beans, cut into 1-inch pieces
• 2 medium carrots, thinly sliced
• 1 cup coarsely chopped green pepper
• 1 medium onion, sliced and separated into rings
• 1 small zucchini, thinly sliced
• 1/4 cup halved pitted ripe olives
• 1/2 cup white wine vinegar
• 1/3 cup salad oil
• 2 teaspoons sugar
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Cook 2 cups small cauliflower flowerets; 2 cups bias-sliced green beans, cut into 1-inch pieces; 2 medium carrots, thinly sliced; 1 cup coarsely chopped green pepper; and 1 medium onion, sliced and separated into rings, in a small amount of boiling water for 5 minutes or till crisp-tender. Drain; transfer to a bowl. Stir in 1 small zucchini, thinly sliced, and 1/4 cup halved pitted ripe olives.
2. For marinade, in a screw-top jar combine 1/2 cup white wine vinegar; 1/3 cup salad oil; 2 teaspoons sugar; 1 1/2 teaspoons dried oregano, crushed; 1/2 teaspoon salt; and 1/4 teaspoon pepper. Cover and shake well. Pour marinade over hot vegetables. Cover; chill for 4 to 24 hours, stirring occasionally. Serve with a slotted spoon.