1 cup asparagus tips, blanched and cut in 1 - inch pieces on the diagonal

1 cup snow peas, blanched

1 head broccoli florets, blanched

1 head cauliflower florets, blanched

1 1/2 cup green beans, blanched and cut in 1 inch pieces

1 1/2 cups celery, sloiced diagonally

1 cup diced green pepper

1/2 cup chopped parsley

1 can garbonzo beans

1 can small pitted black ripe olives or small Greek olives

1 cup sliced artichoke beats

(cherry tomatoe for garnish)

Assemble all vegatables in a large containner. (The blanching keeps them tender-crisp and colorful.) Pour dressing over vegatables, cover and refrigerate several hours, tossing occassionally. Salad will keep for several days.

!/2 cup tarragon wine vinegar

1 cup vegatable oil

1 tablespoon salt

1 teaspoon salt

1 teaspoon sugar

1 teaspoon Tabasco sauce

4 tablespoons chopped shallots

2 teaspoons oregano 1/4 cup minced fresh basil

Combine dressing ingredients and mix well.