Marinated Vegetable Salad

Ingredients:

• 2 stalks celery
• 2 large carrots, scraped
• 1/8 pound fresh green beans
• 1 green pepper
• 1 small head cauliflower, cut into flowerets
• wine vinegar dressing
• 5 green onions, cut into 1-inch pieces
• 1 (8 3/4oz) can garbanzo beans
• 1/2 cup pitted ripe olives
• romaine lettuce

Instructions:

Cut the celery and carrots into 1-inch diagonal slices and place in a dutch oven. Trim the ends of the green beans and remove the strings, then cut into 1-inch diagonal pieces and add to the dutch oven. Cut the green pepper into 1-inch square pieces, then add the pepper and cauliflower to the dutch oven. Add the wine vinegar dressing and bring to a boil. Cover, reduce the heat and simmer for 5 to 6 minutes. Add the green onions, drained garbanzo beans and olives and simmer for 3 minutes. Remove from the heat and transfer the mixture to a bowl. Cover and chill for at least 8 hours. Serve in a lettuce lined bowl with a slotted spoon.