Marinated Vegetables

• 2 lb. fresh mushrooms
• 4 to 5 tomatoes, cut into wedges
• 1 large onion, sliced into rings
• 1 (15 oz.) can artichoke hearts, cut into wedges, drained
• 1/2 tsp. garlic powder
• 2 c. commercial Italian salad dressing
• 1/2 tsp. dried whole basil
• 1/2 tsp. onion salt
• 1 tsp. dried parsley flakes
• 1/2 lb. spinach or endive, torn
• 6 slices bacon, cooked and crumbled
• 1 small can medium pitted black olives, sliced and drained

1. Clean mushrooms.
2. Combine with tomatoes, onion, artichoke hearts, black olives, garlic powder, salad dressing, basil, onion, salt and parsley, tossing gently.
3. Cover and refrigerate 8 hours or overnight.
4. Drain well and serve on spinach or endive.
5. Garnish with crumbled bacon.
6. Serves 10 to 12.

fresh mushrooms, tomatoes, onion, hearts, garlic powder, commercial italian salad dressing, basil, onion salt, parsley flakes, endive, bacon, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=274528 (may not work)