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Make-Ahead Artichoke Salad

Yield
Servings
Prep time
15 mins
Course
Salads
Special Diets
Vegetarian
Food Allergies
Dairy-free
Source

Recipe adapted from Taste of Home Entertaining ©2005, Reiman Media Group

Description

This delicious side dish is perfect for a buffet, potluck or anytime. Be sure to allow enough time for the salad to marinate.

Ingredients

1⁄4 colive oil
2 Tlemon juice
1 1⁄2 tbalsamic vinegar
1⁄2 tDijon mustard
1 clvgarlic (minced)
  salt and pepper (to taste)
2⁄3 cred onion (chopped)
1⁄2 ceach red and yellow bell pepper (chopped)
1 Tparsley (fresh, minced)
1⁄4 colives (ripe, sliced)
4 ozmushrooms (fresh, quartered)
1 cnartichoke hearts (14-oz, water-packed, rinsed, drained and quartered)

Instructions

Combine the olive oil, lemon juice, parsley, balsamic vinegar, garlic, mustard and salt and pepper to taste in a small jar with a tight-sealing lid. Shake until dressing ingredients are well-mixed and emulsified. Combine remaining ingredients in a large container. Pour on the dressing and toss to coat thoroughly. Cover tightly and refrigerate for 24 hours or more. About 30 minutes before serving transfer the salad to a serving bowl or platter. Allow to come to room temperature before serving with a slotted spoon.