This is a salad no one else will bring to a pot luck!  And notice – nothing seasonal, the only fresh ingredients are mushrooms and celery.

Ingredients:

• 2/3 c vinegar
• 2/3 c salad oil
• 1/4 c onion, chopped
• 2 garlic cloves, minced
• 1 tsp sugar
• 1 tsp basil
• 1 tsp oregano
• 1/2 lb mushrooms, halved or quartered
• 1 can artichoke hearts (14 oz) drained and halved
• 1 can baby corn (14) oz drained
• 1 c ripe olives, pitted
• 1 c celery, sliced
• 1 jar pimiento (2 oz) drained and sliced

Directions:

1. In a saucepan, combine vinegar, oil, onion, garlic, sugar, basil, oregano, and salt ant pepper to taste.
2. Simmer, uncovered, for 10 minutes.
3. Combine remaining ingredients in a large bowl.
4. Pour marinade over vegetables.
5. Stir to coat.
6. Cover and chill for several hours or overnight, stirring occasionally.
7. Drain.
8. Serve in lettuce lined bowl.

Serves:  Makes 7 cups

Source:  Donna Barasch