3 carrots, scraped & sliced (parboiled for 5 to 10 minutes)
1 lg. jar of whole, large mushrooms
1 sm. jar sliced button mushrooms
1 jar salad olives, drained
3 or 4 slices purple onions
3 or 4 sm. firm ripe tomatoes, quartered
1 can Progresso artichokes, quartered

Mix all above together in one large bowl, you may add or omit anything your family likes or dislikes (celery, green pepper, Jalapeno pepper, etc.)

DRESSING:

Add 1 cup vinegar to 2 cups of oil, 3/4 teaspoon leaf oregano, 1/4 teaspoon thyme leaf, and 1/4 teaspoon of garlic salt. Pour dressing over salad in bowl and let set overnight in refrigerator.