(Tinka)
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.