Finger Salad - cooking recipe

Ingredients

1 can artichoke hearts
1 jar green olives
1 bunch carrots (strips)
1 1/2 c. Crisco oil
2 1/2 tsp. salt
garlic powder to taste
1 jar black olives
1/2 stalk celery (strips)
1 head cauliflower, cut up
2/3 c. vinegar
1 tsp. pepper
1 1/2 tsp. sugar

Preparation

Prepare vegetables and put into large container.
Combine oil, vinegar, salt, pepper, garlic powder and sugar; blend well.
Pour over vegetable mixture.
Marinate overnight, turning periodically.