Make-Ahead Artichoke Salad

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon minced fresh parsley
• 1-1/2 teaspoons balsamic vinegar
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/4 pound fresh mushrooms, quartered
• 2/3 cup chopped red onion
• 1/2 cup chopped sweet yellow pepper
• 1/2 cup chopped sweet red pepper

1. In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. In a large bowl, combine the artichokes, olives, mushrooms, onion and peppers. Add dressing; toss to coat. Cover and refrigerate for at least 24 hours.
2. Remove from the refrigerator 30 minutes before serving. Serve with a slotted spoon.

olive oil, lemon juice, parsley, balsamic vinegar, garlic, salt, pepper, water, olives, mushrooms, red onion, sweet yellow pepper, sweet red pepper

Taken from www.tasteofhome.com/recipes/make-ahead-artichoke-salad/ (may not work)