1 (14 oz.) can artichoke hearts
1 (7 oz.) jar salad olives or 1 c. pimento stuffed olives, cut in half
1 (8 oz.) can mushrooms
1/4 c. oil
1/4 c. red wine vinegar
1 tsp. minced garlic
1 tbsp. dried parsley
1 1/2 tsp. dried sweet basil
1/4 tsp. salt
1/4 tsp. pepper

Drain artichoke hearts; rinse with cold water and cut in half. Drain olives and mushrooms. Gently mix well drained vegetables in large bowl. In jar mix remaining ingredients and shake well until blended. Toss dressing with vegetables. Stir occasionally. Cover salad lightly.