Categories: Salads, Appetizers 
      Yield: 4 servings 
  
      1 lb Fresh mushroom                    1/2 c  Red pepper strips 
      1 c  White vinegar                     1/3 c  Olive oil 
      2 c  Water                               1 ts Oregano leaves, crushed 
    1/2 c  Sliced carrots                    3/4 ts Salt 
    1/2 c  Diced celery                      1/4 ts Garlic powder 
    1/2 c  Green peppers strips              1/4 ts Black pepper 
  
  Rince, pat dry and slice mushrooms.  In a medium saucepan combine vinegar 
  and mushrooms; bring to a boil. Reduce heat and simmer, covered for 2 mins. 
  Drain mushrooms; set aside to cool.  In a small saucepan bring water to 
  boil. Add carrots & celery; return to boil. Reduce heat and simmer covered 
  for 3 mins. Add red, green peppers; cover and simmer for 3 mins or until 
  tender.  Drain and set aside to cool.  In medium bowl mix olive oil, 
  oregano & salt, black pepper; let stand 10 mins.  Stir in mishrooms, 
  carrots, and other vegetables.  Mix well.  Cover and refrigerate at least 2 
  hrs.  before serving. 
   
  Lucinda Hollace Berry, "300 Sensational Salads"