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
- Add artichokes and their liquid to mixed salad greens, cherry tomatoes, mushrooms, olives, parsley and basil; toss gently.
- Cover and refrigerate at least 4 hours or until next day.
- Season with salt and pepper to taste, before serving.
- NOTE: to make pasta salad with this recipe, just add one cup medium size cooked and well drain pasta.
- 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)