1 c. diced eggplant, parboiled 5 minutes
1 c. frozen artichoke hearts, cooked 5 minutes
1 c. sliced mushrooms
6 cherry tomatoes, cut into halves
1/2 c. diced celery, parboiled 5 minutes
2 tbsp. plus 2 tsp. vinegar
1 tsp. minced fresh basil
Dash each of salt & pepper

Combine all ingredients in medium bowl and toss. Serve over cup of lettuce. One cup mixture and 1 cup lettuce = 1 cup vegetable, 1 cup salad.