Marinated mushroom and mixed vegetable salad

1 Servings

Ingredients

Quantity Ingredient
1 can Artichoke hearts;, quartered
1 can Hearts of palm; sliced into 1/4 inch, pieces
1 can Pitted ripe olives;, sliced
1 Jar pimiento;, diced
8 ounces Fresh mushrooms;, sliced
2 mediums Vidalia onions; cut into slivers
1 Clove garlic; pressed or minced
1 teaspoon Salt
¼ teaspoon Pepper
¼ cup Minced fresh parsley
½ teaspoon Dried thyme
⅔ cup Vegetable oil
¼ cup Red wine vinegar

Directions

DRESSING

Combine artichoke hearts, hearts of palm, olives, pimentos, mushrooms and onions in a large glass container with lid. Combine dressing ingredients and pour over vegetables. Marinate overnight. Remove salad from marinade with slotted spoon and serve in bowl lined with leaf type lettuce. Posted by Ethel Snyder <essie49@...> Date Aug. 8, 1997 Recipe by: Country decorating ideas magazine -- Spring 1990 Posted to MC-Recipe Digest V1 #723 by essie49@... (Ethel R Snyder) on Aug 05, 1997

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