Artichoke Salad

Submitted by pink cook

"I have prepared this excellent salad for Easter Sunday Dinner with lamb and we enjoyed it very much."

 

• Ready In: 4hrs
• Ingredients: 9
• Yields: 1 salad
• Serves: 6

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.