MARINADE:

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

VEGETABLES FOR SALAD:

1 1/2 c. sliced fresh mushrooms
1 1/2 lb. fresh asparagus, slightly cooked, cut into 2 inch pieces (or 2 pkgs. frozen)
1 (1 lb.) can garbanzo beans, drained
1/2 c. black olives, sliced
1/2 c. green olives, sliced
1 pkg. frozen artichoke hearts, cooked
1 sm. thinly sliced onion
Lettuce leaves
Parsley, chopped

1. Combine marinade ingredients. Add to all vegetables in NON-ALUMINUM bowl. Marinate at least 1 hour, better if marinated overnight.

2. Drain and serve on lettuce leaves. Garnish with parsley.