Marinated artichoke salad
4 Servings
Ingredients
| Quantity | 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 |
Directions
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