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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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My family enjoys hiking in the mountains, says Claudia Poynter, Cortez, Colorado. This salad is great with chicken or trout grilled over a campfire. It's perfect for backyard picnics. Ingredients:
2 cups fresh or frozen corn |
3 medium tomatoes, seeded and chopped |
1 medium green pepper, diced |
1/2 cup chopped red onion |
1/2 cup sliced celery |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 jar (6-1/2 ounces) marinated artichoke hearts, undrained |
1/4 cup reduced-fat italian salad dressing |
5 fresh basil leaves, finely chopped or 1 teaspoon dried basil |
1/2 teaspoon garlic powder |
1/2 teaspoon dried oregano |
1/4 teaspoon lemon-pepper seasoning |
Directions:
1. In a large bowl, combine the first six ingredients. In another bowl, combine the artichoke, salad dressing, basil, garlic powder, oregano and lemon-pepper. Add to corn mixture and toss gently. Cover and refrigerate for at a least 6 hours before serving. Yield: 10 servings.
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