This delicious side dish is perfect for a buffet, potluck or anytime. Be sure to allow enough time for the salad to marinate.
|1⁄4 c||olive oil|
|2 T||lemon juice|
|1 1⁄2 t||balsamic vinegar|
|1⁄2 t||Dijon mustard|
|1 clv||garlic (minced)|
|salt and pepper (to taste)|
|2⁄3 c||red onion (chopped)|
|1⁄2 c||each red and yellow bell pepper (chopped)|
|1 T||parsley (fresh, minced)|
|1⁄4 c||olives (ripe, sliced)|
|4 oz||mushrooms (fresh, quartered)|
|1 cn||artichoke hearts (14-oz, water-packed, rinsed, drained and quartered)|
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.