Total Time
Prep 20 mins
Cook 0 mins

This marinated salad is great for company. It can be made a day ahead.

Ingredients Nutrition


  1. Mix all ingredients for vinaigrette in blender and then chill.
  2. Drain the artichoke hearts, and rinse well to remove salt.
  3. Cut into halves or quarters, depending on size.
  4. Place in a bowl with the peas and the mushrooms. Drizzle with Basil Vinaigrette, and sprinkle on the oregano.
  5. Toss well to coat all vegetable with dressing. Cover and refrigerate for 2 hours or more. Flavors develop as the salad matures.

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