Marinated Morel and Carrot Salad

• 23 cup vinegar
• 23 cup vegetable oil
• 14 cup onion, chopped
• 2 garlic cloves, minced
• salt, to taste
• 14 teaspoon pepper
• 1 teaspoon sugar or 1 teaspoon Splenda sugar substitute
• 1 teaspoon basil, crumbled
• 1 teaspoon oregano
• 2 cups carrots, sliced and cooked
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 1 12 cups morels, halved
• 1 cup black olives, halved
• 14 cup sweet red pepper, chopped

1. Combine the first 9 ingredients in a pan and bring to a boil.
2. Reduce the heat to low and simmer, for 10 minutes.
3. In a large bowl, combine carrots, artichoke hearts, mushrooms, olives and pepper.
4. Pour hot dressing over vegetables and stir.
5. Cover and chill for several hours.
6. Stir occasionally while chilling.
7. When serving, drain liquid.

vinegar, vegetable oil, onion, garlic, salt, pepper, sugar, basil, oregano, carrots, hearts, morels, black olives, sweet red pepper

Taken from www.food.com/recipe/marinated-morel-and-carrot-salad-154968 (may not work)