Grace the buffet table with this beautifully molded salad
Yield: 3 1/3 cups or 6 salads
Cook artichoke hearts as directed on package. Drain and combine with mushrooms in a bowl. Pour dressing over vegetables and allow to marinate at least 1 hour. Drain, reserving marinade.
Dissolve Jell-O in boiling water. Add vinegar and cold water. Chill until thickened. Fold in the drained mushrooms and artichoke hearts, and pimiento. Pour into a 4-cup mold. Chill until firm, about 4 hours.
If desired, reserved marinade can be combined with mayonnaise and used as a dressing for the salad. Recipe compliments of General Foods Kitchen
Please note that some ingredients and brands may not be available in every store.