Dressing:

2/3 c. white vinegar
2/3 c. oil (Wesson)
1/4 c. chopped onion (fine)
2 cloves garlic, crushed and chopped
1 tsp. each sugar, salt
Dried oregano leaves and basil leaves.
1/4 tsp. black pepper
1 can 8 1/2 oz. artichoke hearts drained and cut in half lengthwise
1/2 lb. mushrooms washed and sliced (or 8 oz. can)
1 can (7 1/4 oz.) baby carrots drained. (or frozen)
1/4 c. coarsely chopped pimento or Roasted peppers
1 c. pitted olives
1 c. chick peas

Make dressing in small sauce pan. Combine first 9 ingredients. Bring to a boil, boil 2 minutes. Stir an remove from heat, let cool. Mix rest of ingredients in bowl and pour dressing and toss. Put in refrigerator for 2 hours or over night.