Serve this salad when you want raves from dinner guests!
1-14 ounce can artichoke hearts, quartered
1-14 ounce can hearts of palm, sliced into 1/4-inch pieces
1-14 ounce can pitted ripe olives, sliced
1-2 ounce jar diced pimientos
8 ounces fresh mushrooms, sliced
2 medium Vidalia Onions, cut into slivers
1 clove garlic, pressed or minced
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup minced fresh parsley
1/2 teaspoon dried thyme
2/3 cup vegetable oil
1/4 cup red wine vinegar
Combine artichoke hearts, hearts of palm, olives, pimientos, mushrooms and Vidalia Onions in a large glass container with lid. Combine dressing ingredients and pour over vegetables. Marinate overnight. Remove salad from marinade with slotted spoon and serve in bowl lined with leaf type lettuce.
Courtesy of Vidalia Onion Committee