Vegetable Salad - cooking recipe

Ingredients

1 (20 oz.) pkg. California Blend frozen vegetables
1 pkg. Hidden Valley original salad dressing
2/3 c. oil
1/4 c. vinegar
2 or 3 fresh cut up tomatoes
1/2 c. salad olives
3/4 c. chopped celery
3/4 c. green pepper
green onions

Preparation

Boil frozen vegetables for 2 minutes in salted water; drain and cool.
Mix package of salad dressing with oil and vinegar.
Let stand for 20 minutes.
Add tomatoes, olives, celery, green pepper and green onions.
Add to cooled, boiled vegetables.
Add salad dressing mixture.
Toss.
Let stand for 12 to 24 hours (refrigerated), stirring a couple of times.