MARINATED MUSHROOMS, ARTICHOKE HEARTS, AND CAULIFLOWER SALAD

Marinated Mushrooms, Artichoke Hearts, and Cauliflower Salad image

Provided by Lavender Lynn

Time 1h

Yield 15 serving(s)

Number Of Ingredients 11

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1 lb mushroom
2 (8 ounce) jars marinated artichoke hearts
1 head cauliflower
1 1/2 cups water
1/2 cup salad oil
1 garlic clove, halved
1 cup cider vinegar
1 1/2 teaspoons salt
1/2 teaspoon peppercorn
1/2 teaspoon dried thyme
1/2 teaspoon oregano

Steps:

Saute mushrooms in a little butter about 5 minutes.
Break cauliflower into small flowerettes and steam for about 5 minutes.
Cut artichoke hearts into quarters.
Combine all ingredients in big bowl, including liquid from artichoke hearts.
Marinate at least overnight.
Keeps indefinitely in refrigerator.
Slightly cooked pieces of carrots can be added for more color.
If the liquid doesn't cover the veges, I add water, oil and vinegar in proportionate amts until vegs are covered.