1 jar (7 oz.) marinated artichoke hearts
1 1/3 c. bottled Italian dressing
1/4 c. snipped parsley
1 pkg. (10 oz.) frozen baby brussel sprouts, thawed and drained
2 carrots, cut into slices
1 green pepper, cut into strips
1 c. cauliflower pieces
1 c. broccoli pieces
5 oz. mushrooms, cut in half
1 med. cucumber, cut into 1/2 inch pieces

Mix artichoke hearts (with liquid), salad dressing and parsley. Toss remaining ingredients in large bowl. Pour artichoke hearts and marinade on vegetables. Toss to coat all vegetables. Cover and refrigerate at least 2 hours. Drain salad, reserving liquid (marinade can be refrigerated and used again within a week). 1/2 small tomato can also be used.