Veggies:
- 1 medium onion, sliced
- 1 jar of whole mushrooms, drained (or fresh mushrooms)
- 1 can baby carrots, drained
- 1 can pitted black olives, drained
- 1 jar marinated artichoke hearts, including marinade
Dressing:
- 2/3 cup white vinegar
- 2/3 cup salad oil
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon dried oregano leaves
Mix the dressing ingredients together, and then add veggies. Refrigerate for 2 hours prior to serving. You can make this recipe up several days ahead of time during the busy holiday season.
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