Ingredients
- 2/3 cup cider vinegar
- 2/3 cup olive oil
- 1/4 cup chopped onion
- 2 garlic cloves, minced
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 pound fresh petite carrots
- 1 can (14 ounces) water-packed quartered artichoke hearts, drained
- 1/2 pound medium fresh mushrooms, halved
- 4 celery ribs, sliced diagonally
- 1 cup (6 ounces) pitted ripe olives, drained
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