Mushrooms and Artichoke Hearts Vinaigrette

Submitted by Sharon123

"Yummy! Serve with grilled meats, along side salads, or out of the jar! This came from "365 Great Barbeque and Grilling Recipes". Enjoy!"

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 6

ingredients

• 2 (6 ounce) jars marinated artichoke hearts
• 2 (7 1/2 ounce) cans sliced water chestnuts, drained
• 1 lb fresh mushrooms, thinly sliced
• 1 bunch scallion, chopped
• 2 tablespoons olive oil
• 1 1⁄2 tablespoons balsamic vinegar
• 1⁄2 teaspoon salt
• 1 dash black pepper
• 1 dash hot pepper sauce

directions

1. Drain artichokes, reserving the marinade from jars.
2. Place the artichokes in a medium bowl.
3. Add water chestnuts, mushrooms, and scallions.
4. Add olive oil, vinegar, salt, and hot sauce to reserved artichoke marinade.
5. Whisk well to blend.
6. Pour over vegetables and toss.
7. Serve immediately or cover and marinate in refrigerator for up to 3 days.
8. Enjoy!

Reviews

[Halcyon Eve]

This was very good, although I think I'd double the artichokes in future (I love them so). I also added a crushed clove of garlic. It was nice and flavorful. Thanks so much for posting, Sharon! Made for Photo Tag game.

 

[jessieng]

Yummy! I really liked it! I didn't add scallions as I didnt' like them and didn't add olive oil as there was plenty in the artichoke sauce. I had this over greens for a lunchtime salad

 

[Marie]

This made a great side dish for dinner last night. Took Rita's suggestion and added a smashed garlic clove. I'm betting the leftovers will be even better for lunch today. Thanks for another great recipe, Sharon!

 

[Rita1652]

This is great, refreshing, crunchy,and full of flavor! At step four I added roasted mashed garlic and fresh chopped rosemary which I whisked into the marinade. I just have to say YUMMY!I served as a appetizer with fresh crisp Italian bread for dipping in the marinade which I added more virgin olive oil to.