This salad can be served as an entrée or accompaniment. It can be stored for 5 days in the refrigerator.
Servings: 6
1 can of artichokes hearts (14 oz-398 ml)
½ cup (70 g) pitted black olives, sliced
½ cup (70 g) pitted green olives, sliced
half of a sweet red pepper, coarsely chopped
2 large celery ribs, chopped
1 cup (125 g) thickly sliced mushrooms
2 green onions, chopped
2 tbsp (30 ml) italian parsley
1 small clove of garlic, chopped finely (optional)
Dressing
1 ½ tbsp (22 ml ) balsamic vinegar
1 tbsp (15 ml) green olive juice from jar
¼ cup (60 ml) extra virgin olive oil
½ tsp (2 ml) dry basil
½ tsp (2 ml) freshly ground black pepper
⅛ tsp (0.5 ml) Cayenne pepper
1
Drain artichokes and cut each in 6 pieces. In a large bowl, mix artichokes, olives, red pepper, celery, mushrooms, green onions and parsley.
2
In a small bowl, mix the dressing ingredients, stir in the vegetable mixture.
3
Serve on a bed of lettuce leaves or as a side dish for grilled meat or poultry.
Ingredients
1 can of artichokes hearts (14 oz-398 ml)
½ cup (70 g) pitted black olives, sliced
½ cup (70 g) pitted green olives, sliced
half of a sweet red pepper, coarsely chopped
2 large celery ribs, chopped
1 cup (125 g) thickly sliced mushrooms
2 green onions, chopped
2 tbsp (30 ml) italian parsley
1 small clove of garlic, chopped finely (optional)
Dressing
1 ½ tbsp (22 ml ) balsamic vinegar
1 tbsp (15 ml) green olive juice from jar
¼ cup (60 ml) extra virgin olive oil
½ tsp (2 ml) dry basil
½ tsp (2 ml) freshly ground black pepper
⅛ tsp (0.5 ml) Cayenne pepper
Directions
1
Drain artichokes and cut each in 6 pieces. In a large bowl, mix artichokes, olives, red pepper, celery, mushrooms, green onions and parsley.
2
In a small bowl, mix the dressing ingredients, stir in the vegetable mixture.
3
Serve on a bed of lettuce leaves or as a side dish for grilled meat or poultry.
