Venetian Salad - cooking recipe

Ingredients

4 oz. can mushrooms (stems and pieces)
3/4 c. oil
1/4 c. wine vinegar
1 tsp. Italian seasoning
1/2 tsp. celery salt
1 clove garlic, crushed
1 pkg. frozen Brussels sprouts, cooked and drained
2 carrots, peeled and thinly sliced
1/4 c. sliced onion
1 qt. bite size pieces mixed salad greens
2 hard-cooked eggs, peeled and cut in wedges
1/4 lb. salami, diced

Preparation

Combine undrained mushrooms, oil, vinegar and seasonings. Pour over Brussels sprouts, carrots and onion.
Cover and marinate several hours.
Just before serving, drain; toss vegetables with salad greens.
Serve topped with hard-cooked eggs and salami. Makes 6 servings.