Marinated artichoke salad

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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