Marinated mushroom and mixed vegetable salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Artichoke hearts;, quartered |
| 1 | can | Hearts of palm; sliced into 1/4 inch, pieces |
| 1 | can | Pitted ripe olives;, sliced |
| 1 | Jar pimiento;, diced | |
| 8 | ounces | Fresh mushrooms;, sliced |
| 2 | mediums | Vidalia onions; cut into slivers |
| 1 | Clove garlic; pressed or minced | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Minced fresh parsley |
| ½ | teaspoon | Dried thyme |
| ⅔ | cup | Vegetable oil |
| ¼ | cup | Red wine vinegar |
Directions
DRESSING
Combine artichoke hearts, hearts of palm, olives, pimentos, mushrooms and onions in a large glass container with lid. Combine dressing ingredients and pour over vegetables. Marinate overnight. Remove salad from marinade with slotted spoon and serve in bowl lined with leaf type lettuce. Posted by Ethel Snyder <essie49@...> Date Aug. 8, 1997 Recipe by: Country decorating ideas magazine -- Spring 1990 Posted to MC-Recipe Digest V1 #723 by essie49@... (Ethel R Snyder) on Aug 05, 1997