Three-Pepper Salad

2 medium green peppers, julienned
2 medium cucumbers, sliced
2 jars (4 1/2 oz. each) whole mushrooms, halved
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1 can (6 oz.) pitted ripe olives, halved
1/2 cup chopped onion

Dressing:
2/3 cup Italian salad dressing
1 Tbls. lemon juice
1 Tbls. olive or vegetable oil
1/2 teaspoon seasoned salt
1/4 teaspoon salt

In a large salad bowl, combine the first seven ingredients.

In a small bowl or jar with tight lid, combine dressing ingredients; mix or shake well. Pour over salad.

Refrigerate for at least 1 hour, stirring occasionally. Serve with a slotted spoon.

Source: Taste of Home