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1 (20 oz.) pkg. frozen
California vegetables
3 stalks celery, sliced
1/2 c. pimento-stuffed olives
1 can drained mushrooms
1 small can ripe pitted olives
3 to 4 green onions, sliced
1 pkg. Hidden Valley Ranch
Style dressing
2/3 c. salad oil
1/4 c. vinegar

Cook California vegetables for 2 minutes; drain. Add
remaining vegetables and toss. Combine dressing, oil and
vinegar. Set aside 20 minutes. Pour over vegetables and chill
24 hours. Add salt and pepper to taste. Keeps several weeks
in refrigerator.

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