Recipe

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• 1 head lettuce
• 1/2 head cauliflower , cut into flowerets
• 1/2 lb green beans, cut into 1 1/2 inch lengths
• 1/2 lb red potatoes, thinly sliced
• 1/4 lb carrot, thinly sliced
• 1/4 lb mushroom, sliced
• 8 pitted ripe olives, sliced
• 3/4 cup lemon juice
• 3/4 cup vegetable oil
• 1 tbsp dried basil
• 1 tsp salt
• 1 tsp pepper

• 1 Mix all marinade ingredients; set aside.
• 2 Core, rinse, and thoroughly drain lettuce.
• 3 Chill.
• 4 Place cauliflower and green beans in saucepan.
• 5 Cover with boiling water and let stand 5 minutes.
• 6 Drain well.
• 7 Hold under cold water until cool, then soad in cold water 5 minutes.
• 8 Drain thoroughly.
• 9 Place potatoes and carrots in 2 quart saucepan.
• 10 Add water and boil until tender-crisp, about 5 minutes.
• 11 Drain; rinse with cold water.
• 12 Drain thoroughly.
• 13 In large bowl, toss cauliflower, beans, potatoes, carrots, mushrooms and olives.
• 14 Pour marinade over vegetables; toss again.
• 15 Cover and refrigerate 24 hours.
• 16 At serving time, slice lettuce crosswise into 1 inch thick slices, then cut lengthwise into chunks.
• 17 Toss vegetables with lettuce chunks.