“I have prepared this excellent salad for Easter Sunday Dinner with lamb and we enjoyed it very much.”
READY IN:
4hrs
SERVES:
6
YIELD:
1 salad
UNITS:
US

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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