marinated artichoke salad
- Categories
- Salads
- Vegetables
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 2 cans | (Large) Artichoke Hearts, drained |
| ½ cup | Vinegar |
| 1 cup | Vegetable Oil |
| 2 tablespoons | Sugar |
| 1½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| 1½ teaspoon | Dill Weed, or more to taste |
| 2 mediums | White Onions, sliced |
Drain artichoke hearts. In a large bowl mix vinegar, oil, sugar, salt, pepper, and dill weed. Add artichoke hearts and sliced onions: marinate overnight. Just before serving, add chopped pimento. Serve on a lettuce leaf.
Serves: 4 to 6
Source: "Mountain Measures", Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Kenneth Kleeman Posted to MC-Recipe Digest V1 #611 by Bill Spalding <billspa@...> on May 14, 1997
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