Recipe - Marinated Mushroom And Mixed Vegetable Salad

1 cn Artichoke hearts;, quartered
1 cn Hearts of palm; cut or sliced up into
One fourth inch, pieces
1 cn Pitted ripe olives;, cut or sliced up
1 Jar pimiento;, minced
8 ounce Fresh mushrooms;, cut or sliced up
2 md Vidalia onions; cut into
slivers

DRESSING
1 Clove garlic; pressed or
minced
1 teaspoon Salt
One fourth teaspoon Pepper
One fourth cup Minced fresh parsley
One half teaspoon Dried thyme
2/3 cup Vegetable oil
One fourth cup Red wine vinegar

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@juno.com Date Aug. 8, 1997

Recipe by: Country decorating ideas magazine Spring 1990 Posted to
MCRecipe Digest V1 #723 by essie49@juno.com (Ethel R Snyder) on Aug 05,
1997