ITALIAN VEGETABLE SALAD

	Great for large dinners or potlucks.  Serves 6-8.


	Combine the following fresh veggies:

	2 cups broccoli florets
	2 cups califlower florets
	1 cup sliced mushrooms
	1 red bell pepper, diced
	1 large carrot, sliced thin
	

	with 1 cup pitted black olives (sliced ok) and 1 6 oz. or
	larger jar of marinated artichoke hearts (quartered).

	Marinate with 2/3 cup vinagrette or Italian dressing and 
	artichoke marinade.  Cover and chill several hours.

	At serving time, add:

	1 large chopped and seeded tomato, or some halved cherry toms
	1 medium avacado, diced.

	This is pretty in a glass bowl (my mom uses her trifle bowl).

	N.B.  feel free to experiment - the original recipe (from Better
	Homes and Gardens) had 1 1/2 cup cooked shell macaroni, and no 
	bell peppers.  

	Charlotte R. Blackmer
	typed by Charlotte L. Blackmer