Garden Marinade - cooking recipe

Ingredients

1 (6 oz.) jar marinated artichoke hearts, drained
2 carrots, thinly sliced diagonally
1 green pepper, cut in strips
1 c. sliced cauliflower flowerets
1 1/2 c. sliced fresh mushrooms
2 c. chopped celery
1 (8 oz.) can water chestnuts, drained and sliced
3 green onions, chopped
1/4 c. vegetable oil
1/2 c. sugar
1/2 c. vinegar
1 Tbsp. water
1/8 tsp. salt

Preparation

Combine first 8 ingredients in a large, shallow pan.
Combine remaining ingredients, mixing well.
Pour marinade over vegetables; toss lightly.
Cover and chill 8 to 10 hours or overnight.
Drain before serving.