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Prepare dressing:
2/3 cup sugar        2/3 cup white vinegar
6 T. salad oil        1 t. salt
Combine in jar and shake well.
Combine:
2 small zucchini thinly sliced        2 carrots, thinly sliced
1 cup cauliflowerettes            1 cup cooked peas.
Pour dressing over vegetables, toss gently, cover and refrigerate several hours.  Toss occasionally, garnish with bacon bits if desired.
Green peppers, green onions, broccoli, and celery may also be used.