Tomato, Artichoke, Mushroom And Olive Salad

• 1 (14 1/2 oz.) can tomatoes
• 1 (14 oz.) can artichoke hearts
• 1 (7 oz.) jar salad olives
• 1 (8 oz.) can mushroom stems and pieces
• 1/4 c. olive oil
• 1/2 c. red wine vinegar
• 1 tsp. minced garlic
• 1 Tbsp. dried parsley
• 1/4 tsp. salt
• 1 1/2 tsp. dried oregano
• 1/4 tsp. pepper

1. Drain tomatoes, artichoke hearts (rinse with cold water and slice in half), olives and mushrooms.
2. Gently mix well, drained vegetables in a large bowl.
3. In a jar, place remaining ingredients and shake until well blended.
4. Toss dressing with vegetables. Cover salad lightly and leave at room temperature for at least 1 hour or several hours.
5. Stir gently occasionally.
6. Refrigerate.

tomatoes, hearts, salad olives, mushroom stems, olive oil, red wine vinegar, garlic, parsley, salt, oregano, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=724247 (may not work)