1/2 lb. sliced mushrooms
1 c. cooked carrots, chopped
1/2 c. onion, chopped
1 can artichoke hearts, sliced
2 tbsp. pimentos, chopped
3 tbsp. red wine vinegar
3/4 c. olive oil
1 tsp. salt
1 tsp. sugar
1 tsp. Italian seasoning
1/4 tsp. minced garlic
1/8 tsp. black pepper

Combine first 5 ingredients in mixing bowl. Set aside. Combine remaining ingredients in a saucepan and bring to a boil. Pour over first mixture. Cover and refrigerate 12 to 24 hours. Serve over crisp lettuce.