Mushrooms And Artichoke Hearts Vinaigrette - cooking recipe

Ingredients

2 (6 ounce) jars marinated artichoke hearts
2 (7 1/2 ounce) cans sliced water chestnuts, drained
1 lb fresh mushrooms, thinly sliced
1 bunch scallion, chopped
2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon salt
1 dash black pepper
1 dash hot pepper sauce

Preparation

Drain artichokes, reserving the marinade from jars.
Place the artichokes in a medium bowl.
Add water chestnuts, mushrooms, and scallions.
Add olive oil, vinegar, salt, and hot sauce to reserved artichoke marinade.
Whisk well to blend.
Pour over vegetables and toss.
Serve immediately or cover and marinate in refrigerator for up to 3 days.
Enjoy!