Artichoke Salad

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READY IN: 4hrs
Recipe by pink cook

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

Ingredients Nutrition

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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