Make-Ahead Artichoke Salad

Serving size:
 4 Servings


    • 1⁄4 c
    • olive oil
    • 2 T
    • lemon juice
    • 1 1⁄2 t
    • balsamic vinegar
    • 1 cn
    • artichoke hearts (14-oz, water-packed, rinsed, drained and quartered)
    • 1⁄2 t
    • Dijon mustard
    • salt and pepper (to taste)
    • 1 clv
    • garlic (minced)
    • 1⁄4 c
    • olives (ripe, sliced)
    • 1 T
    • parsley (fresh, minced)
    • 2⁄3 c
    • red onion (chopped)
    • 1⁄2 c
    • each red and yellow bell pepper (chopped)
    • 4 oz
    • mushrooms (fresh, quartered)
15 minutes
Ready in
15 minutes


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

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


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.


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