Artichoke Salad

• 3 cups mixed salad greens (I also add baby spinach)
• 1 (6 ounce) jar marinated artichoke hearts
• 14 lb fresh mushrooms, quartered
• 1 cup cherry tomatoes, halved
• 1 cup Greek olive, pitted
• 1 tablespoon parsley, finely chopped
• 1 teaspoon dry basil leaves, finely chopped
• 1 teaspoon salt, to taste
• 12 teaspoon ground black pepper

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)