Artichoke Salad

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

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

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.