Artichoke Salad

  1. Add artichokes and their liquid to mixed salad greens, cherry tomatoes, mushrooms, olives, parsley and basil; toss gently.
  2. Cover and refrigerate at least 4 hours or until next day.
  3. Season with salt and pepper to taste, before serving.
  4. NOTE: to make pasta salad with this recipe, just add one cup medium size cooked and well drain pasta.
  5. The liquid from marinated artichoke hearts turns into a zingy dressing for this excellent pasta salad.

mixed salad greens, mushrooms, cherry tomatoes, olive, parsley, basil, salt, ground black pepper

Taken from www.food.com/recipe/artichoke-salad-418857 (may not work)

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