Prepare early in day so it's ready at dinner. Super start to meal.

1 lb. med.-sized mushrooms
Boiling salted water
1 (8 oz.) pkg. frozen artichoke hearts
1/3 c. chopped green onions, including part of tops
1 (2 oz.) sm. jar pimiento-stuffed green olives, drained and sliced
1 tbsp. chopped pimiento
1/2 c. each olive oil and white wine vinegar
1 tbsp. dry sherry
1/2 tsp. salt
1/4 tsp. each garlic salt, oregano and cracked pepper
Salad greens

Wash, trim and cut mushrooms into quarters. Drop into boiling, salted water. Boil 1 minute, drain and place in bowl. Cook artichokes as directed on package, just until tender; drain and add to mushrooms. Add onions, olives and pimiento.

For the dressing combine oil, vinegar, sherry, salt, garlic salt, oregano, pepper - mix until blended, then pour over vegetables. Cover and marinate at least 4 hours in refrigerator. Stir twice. Arrange over crisp greens. 6 servings.