Ingredients
3 celery ribs, sliced3 large carrots, sliced1 medium green pepper, julienned1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered1 jar (4-1/2 ounces) whole mushrooms, drained3/4 cup sliced ripe olives3/4 cup olive oil1/3 cup white wine vinegar2 green onions (white parts only), thinly sliced2 garlic cloves, minced1-1/2 teaspoons sugar3/4 teaspoon pepper1/4 teaspoon salt1 jar (2 ounces) pimiento strips2 tablespoons minced fresh parsley
Preparation
Place 1 in. of water, celery, carrots and green pepper in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until crisp-tender, 5-7 minutes. Drain. Transfer to a large bowl; add artichokes, mushrooms and olives.
In a small saucepan, whisk oil, vinegar, onions, garlic, sugar, pepper and salt; bring just to a boil. Pour over vegetables; toss to coat. Cool to room temperature. Stir in pimientos and parsley. Refrigerate until serving.
