Marinated Hearts of Palm Salad

• 1 14-oz. can artichoke hearts
• 1 14-oz. can hearts of palm
• 1 14-oz. can pitted black olives
• 1 2-oz. jar diced pimientos
• 2 medium onions cut in slices (may not need this much)
• 1 14-oz. can whole mushrooms

Marinade:

• 1 clove garlic, pressed
• 1 tsp. salt
• ¼ tsp. pepper
• ¼ cup minced fresh parsley (or 1 tsp. dried)
• ½ tsp. thyme
• 2/3 cup oil
• ¼ cup red wine vinegar

Pour marinade over vegetables.  Marinate overnight.  Serve over lettuce.
Serves 6.

(Tinka)