2 (7 oz.) cans tuna, drained & flaked
1/2 lb. mushrooms, sliced
1 (5 oz.) jar stuffed green olives, cut in half
1 (6 oz.) can pitted black olives, cut in half
1 (6 oz.) jar artichoke hearts, cut in half
1/2 (8 oz.) jar tiny sweet pickles, quartered lengthwise
1/2 (4 3/4 oz.) jar sliced pimentos

DRESSING:

1 (8 oz.) can tomato sauce
1/4 c. oil
2 tbsp. vinegar
Juice of 1/2 lemon
Lettuce

Combine first 8 ingredients and toss well. Measure dressing ingredients into jar with tight fitting lid and shake well. Pour over salad and mix until evenly coated. Cover and refrigerate at least 24 hours. Serve chilled on bed of lettuce. Serves 8-12.