Jello Artichoke Salad
|Birds||9 Ounce (1 Package)|
|Artichoke hearts||1⁄4 Cup (4 tbs) (Eye Deluxe Brand)|
|Sliced mushrooms||1 Cup (16 tbs), sliced|
|Seasoned italian salad||1 Cup (16 tbs), prepared good|
|Lemon gelatin/Lime gelatin||3 Ounce (1 Package, Jell-O Brand)|
|Boiling water||1 Cup (16 tbs)|
|Cold water||3⁄4 Cup (12 tbs)|
|Sliced pimiento||1 Tablespoon|
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 Jello-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.