1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 pound fresh mushrooms, quartered
2/3 cup chopped red onion
1/2 cup chopped sweet yellow pepper
1/2 cup chopped sweet red pepper
In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. In a large bowl, combine the artichokes, olives, mushrooms, onion and peppers. Add dressing; toss to coat. Cover and refrigerate for at least 24 hours.
Remove from the refrigerator 30 minutes before serving. Serve with a slotted spoon.