|Broccoli stalks||1 Large|
|Canned medium pitted ripe olive||3 1⁄2 Ounce, drained (1 Can)|
|Canned green beans||16 Ounce, drained (1 Can)|
|Canned julienned carrot||16 Ounce, drained (1 Can)|
|Halved cherry tomatoes||6|
|Sliced mushrooms||1⁄4 Pound|
|Cider vinegar||1 Cup (16 tbs)|
|Salad oil||1 Cup (16 tbs)|
|Minced garlic||1 Large|
|Dried basil leaves||3⁄4 Teaspoon|
|Dried oregano leaves||3⁄4 Teaspoon|
|Minced onion||1⁄2 Tablespoon|
Chop broccoli florets and a small portion of the upper stalk.
Cook broccoli 5 minutes or until slightly crisp.
Combine, broccoli and remaining vegetables in a 2-quart casserole dish.
Mix marinade in a small saucepan, bring to a boil, reduce heat, and simmer for 10 minutes.
Pour marinade over vegetables, toss, and refrigerate for several hours until chilled.