1 1/2 c. sliced fresh mushrooms
1 1/2 lbs. fresh or 2 pkg. frozen asparagus, cut in 2 pieces
1 (16 oz.) can garbanzos, drained
1/2 c. slices ripe olives
1/2 c. slices green olives
1 pkg. frozen artichoke hearts, cooked
1 sm. onion, thinly sliced

MARINADE:

1 1/2 c. oil
1/2 c. red wine vinegar
3 tbsp. light corn syrup
2 tsp. seasoned salt
1 tsp. basil
1/2 tsp. pepper

Mix and chill overnight. Drain marinade before serving.

(Cooper)