Vegetable Salad

Vegetable Salad
8 servings
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1 large bunch broccoli
1 pint brussel sprouts
2 (9-ounce) packages frogen artichoke hearts
1 cup sliced celery
1/4 cup sliced sweet onion
1/4 cup sliced green olives
1/2 cup chopped pecans

2/3 cup salad oil
1/3 cup wine vinegar
1  clove garlic, minced fine
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper

Cook just until crisp-tender and drain vegetables.

Cut broccoli and sprouts into fairly small pieces.  Combine all the dressing ingredients and blend well.  Marinate all the vegetables and the olives in the dressing for 24 hours.  Just before serving add chopped pecans.