Artichoke, Mushroom and Olive Salad

[Guest guest]

Artichoke, Mushroom and Olive Salad

 

1 14 oz. can artichoke hearts

1 7 oz. jar salad olives or 1 c. pimento stuffed olives, cut in half

1 8 oz. can mushrooms

1/4 c. oil

1/4 c. red wine vinegar

1 tsp. minced garlic

1 tbsp. dried parsley

1 1/2 tsps. dried sweet basil

1/4 tsp. salt

1/4 tsp. pepper

 

Drain artichoke hearts; rinse with cold water and cut in half. Drain olives and

mushrooms. Gently mix well drained

vegetables in large bowl. In jar mix remaining ingredients and shake well until

blended. Toss dressing with vegetables. Stir occasionally. Cover salad lightly.