Artichoke Pesto Salad Dressing (Aka Sit Sandwich Dressing) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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This recipe came about completely by accident when I once used twice the amount of jarred artichoke liquid necessary when making a Sit Sandwich (Mom's Sit Sandwich (Aka Squishy Sorta Muffuletta) – delicious!). My husband was delighted, however, and happily used the leftover as a salad dressing until it was gone… which was all too quickly, in his opinion. :) He’s also used it as a sandwich spread, and it makes a great dip for steamed artichoke leaves. Putting this recipe together is pretty quick, if you do it at the same time or after you’re making a Sit Sandwich. Ingredients:
1 (6 1/2 ounce) jar marinated artichoke hearts, drained, liquid reserved |
1/2 cup mayonnaise |
1/2 cup plain yogurt |
1 teaspoon champagne vinegar or 1 teaspoon white wine vinegar, to taste |
2 tablespoons basil pesto, to taste |
1 tablespoon minced ripe black olives, drained (optional) |
1/4 cup minced purple onion |
3 tablespoons minced sun-dried tomatoes (the kind stored in oil is preferred) |
1/4 cup chopped roasted red and yellow bell peppers |
salt & freshly ground black pepper, to taste |
Directions:
1. Drain the jar of marinated artichokes, reserving the juice. Chop the hearts into smallish bits (about the size you’d expect in a salad dressing).
2. In a large bowl, mix together the minced/chopped artichoke and the reserved juice with the remaining ingredients. Season to taste with salt and freshly ground black pepper.
3. Store in a recycled mayonnaise jar in the refrigerator.
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