Armenian Artichoke Salad
- Ready In:
- 10mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1 (8 ounce) can artichoke hearts, quartered
- 1 (4 ounce) can button mushrooms
- 1 (8 ounce) can black olives, Greek super colossal
- 1 (8 ounce) can green olives, Greek
- 1 (4 ounce) can pimientos, roasted and sliced
-
Dressing
- 1⁄4 cup vinegar, white
- 1⁄2 cup lemon juice
- 1⁄2 cup olive oil
- 1 teaspoon celery seed
- 1 tablespoon dried savory, leaves French
- 2 celery ribs, thinly sliced
- 1 small onion, finely chopped
- 1 avocado
directions
- 1. In a large mixing bowl, combine the artichokes, mushrooms, olives and pimentos; set aside.
- Blend all the dressing ingredients; pour over the artichoke mixture; mix gently and chill.
- Transfer to a serving bowl and garnish with the sliced avocados.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.