Marinated Vegetable Salad

Marinated Vegetable Salad 3 cups fresh broccoli florets 2 cups fresh cauliflowerets 1-1/2 cups fresh baby carrots 2 celery ribs, cut into 1/2-inch pieces 1 medium zucchini, sliced 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered 1 can (6 ounces) pitted ripe olives, drained 1 jar (4-1/2 ounces) whole mushrooms, drained DRESSING: 3/4 cup vegetable oil 1/3 cup cider vinegar 1 teaspoon garlic salt 3/4 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon lemon-pepper seasoning In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat. Cover and refrigerate for 8 hours or overnight, stirring occasionally. Yield: 14 servings.