Instructions: In a medium saucepan, bring 1/2 cup water to a boil. Add carrots; cover and cook over medium heat for 5 minutes or until carrots are crisp-tender.

Drain; rinse with cold water to cool.

In a small bowl or jar with tight-fitting lid, combine oil, vinegar, sugar, water, garlic, hot pepper sauce, and salad dressing mix; mix or shake well.

In a large bowl, combine carrots, onions, mushrooms, and zucchini. Pour dressing over vegetables; toss gently. Cover, refrigerate at least 2 hours or overnight.

To serve, arrange drained vegetables on lettuce-lined serving tray. Cut salami slices in half; roll into cones. Insert salami cones around base of vegetables.

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