Mushroom Salad - cooking recipe

Ingredients

2 lb. or more washed mushrooms
1/2 head or less cauliflower
scallions, chopped (including green tops)
1 each: red, green and yellow pepper, chopped
carrots, shaved in 1 1/2-inch pieces
ripe olives (each sliced 3 times), drained
1/2 bunch or less broccoli
green olives with pimentos, slice each 3 times (retain juice for later use)
celery, chopped

Preparation

Boil sliced mushrooms about 3 to 5 minutes in water and about 1 cup lemon juice; drain and cool (this helps to keep them white as will the taste). Break apart cauliflower and broccoli to bite size; mix all ingredients together. Add spices to your taste: celery seed, Mrs. Dash, parsley flakes (dried or fresh), garlic (chopped), oregano, Accent, fresh ground pepper and tarragon leaves. Add 1 to 2 cups of oil, red wine vinegar and 1/2 cup juice from green olives to taste. You can keep this for about a month. Refrigerate; stir often.