Make-Ahead Artichoke Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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If I want leftovers when I take this salad to an event, I have to leave some at home because the bowl is always scraped clean! Mary Lou Chernik, Taos, New Mexico Ingredients:
1/4 cup olive oil |
2 tablespoons lemon juice |
1 tablespoon minced fresh parsley |
1-1/2 teaspoons balsamic vinegar |
1 garlic clove, minced |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1/4 pound fresh mushrooms, quartered |
2/3 cup chopped red onion |
1/2 cup chopped sweet yellow pepper |
1/2 cup chopped sweet red pepper |
Directions:
1. In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. In a large bowl, combine the artichokes, olives, mushrooms, onion and peppers. Add dressing; toss to coat. Cover and refrigerate for at least 24 hours.
2. Remove from the refrigerator 30 minutes before serving. Serve with a slotted spoon. Yield: 6 servings.
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