Finger Salad - cooking recipe

Ingredients

1-1/2 c. vegetable oil
2/3 c. vinegar
2-1/2 tsp salt
1 tsp pepper
1-1/2 tsp garlic salt
1-1/2 tsp sugar
8 carrots
8 stalks celery
2 cans pitted black olives
2 jars stuffed green olives
2 cans tiny artichoke hearts
1 pint cherry tomatoes
fresh or canned mushrooms
1 head cauliflower, in florets
1 box Wheat Chex
1 box Crispix or use Corn Chex and Rice Chex
1 box Cheerios
1 box pretzel sticks
1 1/4 pound of unsalted nuts
1/2 c. melted oleo
1 cup oil
2 Tbsp. worchester sauce
1/4 tsp. garlic salt
1/4 tsp. celery salt

Preparation

Mix. Bake in 200 degree oven 1-1/2 hours. Stir every 15 minutes.
Spread on newspapers or paper towels to cool (and to wick off any excess oil).