Marinated artichoke salad #1

Yield: 6 Servings

Measure Ingredient
1 Green pepper; thinly sliced
1 small Onion; thinly sliced
1 can (8.5-oz) artichoke hearts; drained
½ cup Diced celery
1 Cucumber; unpeeled, thinly sliced
1 cup Cubed Mozzarella cheese
½ pounds Fresh mushrooms; sliced
1 teaspoon Salt
¼ teaspoon Pepper
2 slices Bacon; cooked, crumbled
1 can (15-oz) hearts of palm; drained (optional)
Lettuce
¾ cup Salad oil
1 tablespoon Cider vinegar
¼ teaspoon Garlic salt
1 tablespoon Dijon mustard
1 tablespoon Grated Parmesan cheese

MARINADE

Combine marinade ingredients in a jar & shake well. Combine salad ingredients except for the bacon. Toss with marinade & chill several hours.

Arrange on lettuce & garnish with crumbled bacon. Serves 6 to 8.

JEANNIE TURLEY

PART 1 OF 2

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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