[Kitchen Witch]

VEGETABLE SALAD

1 (16 ounce) can peas, drained
2 (16 ounce) cans whole green beans
½ cup stuffed olives, sliced
4 carrots, cut in 1 inch match sticks
4 ounces slivered almonds
4 cups celery, cut in 1 inch match sticks
6 green onions, sliced
1½ cups dressing

Combine vegetables. Toss with dressing. Cover and refrigerate overnight.

Dressing:
1 cup salad oil
¼ cup vinegar
1 teaspoon Worcestershire sauce
½ teaspoon paprika
2 teaspoons salt
1 clove garlic, crushed
1/3 cup orange juice
¼ cup lemon juice
1/3 cup powdered sugar
½ teaspoon dry mustard

Mix all ingredients. Shake. Chill.