Marinated Mushroom Salad

• 2 1/2 quarts water
• 3 tablespoons lemon juice
• 3 lbs small fresh mushrooms
• 2 carrots, sliced
• 2 celery ribs, sliced
• 1/2 medium green bell pepper, chopped
• 1 small onion, chopped
• 1 tablespoon minced fresh parsley
• 1/2 cup sliced pimento stuffed olive
• 1 (2 1/4 ounce) can sliced ripe olives, drained
• Dressing
• 1/2 cup prepared Italian salad dressing
• 1/2 cup red wine vinegar or 1/2 cup white wine vinegar
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt

1. In a large saucepan, bring water and lemon juice to a boil.
2. Add mushrooms and cook 3 minutes, stirring occasionally.
3. Drain; cool.
4. Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley, and olives.
5. Combine all dressing ingredients in a small bowl or a jar with tight-fitting lid; shake or mix well.
6. Pour over salad.
7. Cover and refrigerate overnight.

water, lemon juice, mushrooms, carrots, celery, green bell pepper, onion, parsley, olive, olives, dressing, italian salad dressing, red wine vinegar, garlic, oregano, salt

Taken from www.food.com/recipe/marinated-mushroom-salad-30497 (may not work)