GARDEN MARINATED FRIDGE MIX

1 lb. raw green beans
1 can (8 oz.) sliced water chestnuts, drained
½ lb. fresh mushrooms, sliced
1 can (8 oz.) pitted ripe olives
16 cherry tomatoes, halved
2 jars (6 oz. each) marinated artichoke hearts (reserve marinade)

Trim beans and boil until just tender; drain, plunge into cold water and drain again. Place beans in large salad bowl and add remaining ingredients plus dressing. Cover and refrigerate at least 8 hours before serving, tossing occasionally.

Lemon-Herb Dressing
Reserved artichoke marinade
1 T. chopped fresh basil
½ t. chopped fresh oregano
½ t. grated lemon peel
2 t. lemon juice
½ t. garlic salt
Pepper to taste

Blend all dressing ingredients together and pour over prepared veggies. This fridge mix will store for up to 2 weeks. Mix it into cooked pasta, serve with grilled or barbecued meats or, just eat it right out of the bowl!