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14 oz. can artichoke hearts, quartered
14 oz. can hearts of palm, sliced in 1/4 inch slices
14 oz. can pitted ripe olives, sliced in half
2 oz. jar diced pimentos
1 lb. fresh mushrooms, quartered
1 tsp. salt
2/3 c. vegetable oil, preferably olive
1/4 c. chopped parsley
1/4 c. red wine vinegar
1/2 tsp. thyme
1 clove garlic, minced
1/4 tsp. pepper

Drain artichoke hearts, hearts of palm, olives and pimentos. Add mushrooms. Combine other ingredients. Mix with vegetables. Allow to stand in refrigerator overnight. Serves 6 to 8.
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