Mushroom Artichoke Salad

Mushroom Artichoke Salad
	2 packages (9 oz. each) frozen artichoke hearts 1 lb mushrooms, sliced 1/2 cup olive oil 2 Tbsp each lemon juice and white vinegar 1 clove garlic, minced 3/4 tsp salt 1/4 tsp pepper 1/2 tsp each oregano and thyme 1 bay leaf 2 cups cherry tomatoes
Cook artichoke hearts according to package directions; drain and let cool. In a bowl, combine artichokes and mushrooms. In a small bowl, stir together oil, lemon juice, vinegar, garlic, salt pepper, oregano, thyme, and bay leaf. Pour over vegetables; mix well. Cover and refrigerate for at least 4 hours or until next day. Just before serving, remove bay leaf; cut tomatoes in half and stir into salad. 8 servings

Cook artichoke hearts according to package directions; drain and let cool.

In a bowl, combine artichokes and mushrooms.

In a small bowl, stir together oil, lemon juice, vinegar, garlic, salt pepper, oregano, thyme, and bay leaf. Pour over vegetables; mix well. Cover and refrigerate for at least 4 hours or until next day.

Just before serving, remove bay leaf; cut tomatoes in half and stir into salad.

8 servings