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Prep Time: 240 Minutes Cook Time: 0 Minutes |
Ready In: 240 Minutes Servings: 10 |
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I have prepared this excellent salad for Easter Sunday Dinner with lamb and we enjoyed it very much. Ingredients:
3 cups mixed salad greens (i also add baby spinach) |
1 (6 ounce) jar marinated artichoke hearts |
1/4 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 |
1/2 teaspoon ground black pepper |
Directions:
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. Season with salt and pepper to taste, before serving.
3. 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.
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