2/3 cup vinegar
2/3 cup olive or salad oil
1/4 cup onion, chopped
2 cloves garlic, minced
1 teaspoon sugar
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
8 oz. fresh mushrooms, halved
1 (16 oz.) can whole carrots, drained
1 (14 oz.) can artichoke hearts, drained and halved
1 cup ripe olives, halved
1 cup sliced celery
1 (2 oz.) jar sliced pimiento, drained
Directions: In saucepan, combine the vinegar, oil, onion, garlic, sugar, basil, oregano, and salt and pepper to taste. Bring to boiling. Simmer, uncovered, 10 minutes. In bowl combine remaining ingredients. Pour hot marinade over vegetables, stir to coat. Cover, chill several hours, stirring occasionally. drain vegetables, serve in a lettuce-lined bowl.
Notes: Mix and match veggies if you like, but I really like this combination. It is easy because of the canned ingredients which you can keep on hand.