Dilled Vegetable Salad

1 bunch broccoli, separated into flowerets
1 head cauliflower, separated into flowerets
4 carrots, sliced in rounds
1 red bell pepper, chopped 2-inch pieces
1 8-ounce can whole black olives, pitted, and drained
i/2 pound fresh breen beans, trimmed
1/2 pound snow peas, trimmed
1 container grape tomatoes
1/2 pound fresh mushrooms, cut bite-size if large
1 cup salad vinegar
1 tablespoon sugar
1 tablespoon dill weed
1 tablespoon garlic salt
1 teaspoon pepper
1 teaspoon salt
1 1/2 cups vegetable oil


Combine all vegetables in a large bowl.
Mix vinegar, sugar, dill weed, garlic salt, pepper, salt, and oil.
Pour over vegetables.
Refrigerate overnight.
Drain and serve on bed of lettuce for salad or use as finger food.