PICKLED VEGETABLE SALAD

1 jar (9 3/4 ounces) pickled garden salad mix, well drained
1 jar (6 ounces) marinated artichoke hearts, undrained
1 jar (4 1/2 ounces) whole mushrooms, drained
1 can (3 1/4 ounces) pitted ripe medium olives, drained
1/3 cup tomato sauce
3 tablespoons thinly sliced green onion
2 tablespoons lemon juice
1 1/2 teaspoons sliced pimento
1 teaspoon sugar
dash of garlic salt

In a 1 1/2 quart glass bowl, combine garden salad mix, artichokle
hearts with liquid, mushrooms, olives, tomato sauce, green onions,
lemon juice, pimento, sugar and garlic salt.
Stir until well mixed.
cover and chill at least 6 hours or up to wr hours, stirring several
times.
To serve, drain and transfer vegetables to a glass or ceramic serving
dish.
Serve with picks.