MARINATED VEGETABLE SALAD

FOR THE MARINADE:
1 1/2 cups corn oil
1/2 cup wine vinegar
3 tbsp. light corn syrup
2 tsp. seasoned salt
1 tsp. dried basil
1/2 tsp. pepper
FOR THE VEGETABLES:
1 1/2 lb. fresh asparagus, slightly cooked, cut into 2 inch pieces (or 2 pkgs. frozen)
1 (1 lb.) can garbanzo beans, drained
1 (8-10 oz.) pkg. frozen artichoke hearts, cooked
1 1/2 cups sliced fresh mushrooms
1/2 cup black olives, sliced
1/2 cup green olives, sliced
1 small onion, thinly sliced
FOR SERVING:
Lettuce leaves
chopped fresh Parsley (for garnish)

Combine marinade ingredients. Add to all vegetables in NON-ALUMINUM bowl. Marinate at least 1 hour, better if marinated overnight.

TO SERVE:
Drain and serve on lettuce leaves. Garnish with parsley.