Instructions: Prepare the mushrooms, tomatoes, zucchini, carrots, scallions, green pepper, broccoli and cauliflower; set aside. Rub a large salad bowl with the garlic.

Combine the remaining ingredients except the watercress and spinach and shake well in a covered cruet for 30 seconds. Place vegetables in the salad bowl and pour the dressing over them. Cover the bowl and marinate the vegetables for at least 2 hours in the refrigerator. Serve (drained) with watercress and young tender spinach leaves on a large platter or on individual chilled salad plates.

Note: This salad is
a delightful carry-along accompaniment for a warm summer evening picnic.

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