2 pounds small white mushrooms
8 ounces peeled baby carrots - (abt 1 cup)
8 ounces frozen baby onions - (abt 1 cup)
2 teaspoons salt
1 jar roasted sliced red peppers - (abt 12 oz)
1/4 cup quartered marinated artichoke hearts
Directions: one line for each direction. When saved the lines will be numbered.
In a large saucepan, over high heat, bring 8 cups water to a boil. Add mushrooms, carrots, onions and salt; return to a boil; reduce heat to medium and simmer until carrots are tender, about 8 minutes. Drain.
Meanwhile, in a bowl, stir together peppers, artichoke hearts and salad dressing; stir in mushroom mixture. Serve at room temperature or chilled.
