3 (14 oz. ea.) cans hearts of palm, sliced
3 (15 oz. ea.) cans artichoke hearts, quartered
2 (2 oz. ea.) jars chopped pimento
1 (4 1/2 oz.) can chopped or sliced ripe olives
1 (4 oz.) can chopped or sliced mushrooms

DRESSING:

2 tsp. French mustard (Dijon)
1 tbsp. Worcestershire sauce
1/2 tsp. pepper
1/2 cup olive oil
1/2 cup tarragon vinegar
Juice of 1/2 lemon
Pinch of oregano
Pinch of basil

Drain first 5 ingredients and place in bowl. Combine the mustard, Worcestershire sauce, salt and pepper in another bowl. Add remaining ingredients and stir well. If dressing is not tart enough, add more vinegar or lemon juice to taste. Pour dressing over salad just before serving.

Note: Salad ingredients without dressing will keep up to 1 week in refrigerator. Salad with dressing will keep 1 day in refrigerator.