Mushroom and artichoke salad

Yield: 4 Servings

Measure Ingredient
1 can (16-oz) mushrooms
1 Jar artichoke hearts
Tarragon leaves to taste
Garlic powder to taste
Salt & pepper to taste
3 tablespoons Olive oil
3 tablespoons Tarragon vinegar


Mix mushrooms and artichoke hearts together. Sprinkle with seasonings.

Dress with tarragon vinegar and olive oil. Serve over lettuce and tomato wedges.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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