Marinated artichoke salad #1
6 Servings
Ingredients
| Quantity | 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 |
Directions
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, .