Marinated Cauliflower Salad - cooking recipe

Ingredients

2 c. cauliflower
2 to 3 carrots, cut in strips
2 to 3 stalks celery, cut in pieces
1 green pepper, cut in strips
1 can (18 1/2 oz.) artichoke hearts, drained and cut in half
1 c. fresh mushrooms, sliced
3/4 c. wine vinegar
1/4 c. olive oil
1/4 c. water
2 Tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano

Preparation

Drain artichoke hearts and cut in half.
Combine all ingredients in large skillet, in one layer.
Bring to a boil, stir occasionally.
Reduce heat; simmer, covered, 5 minutes.
Remove from heat.
Cool and refrigerate for at least 24 hours before serving.