| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salad |
4 |
Servings |
INGREDIENTS
| 2 |
cn |
Water packed artichoke hearts |
| 1 |
cn |
Water chestnuts |
| 1 |
cn |
Sliced mushrooms |
| 6 |
|
Green onions |
| 6 |
tb |
Olive oil |
| 2 |
tb |
Wine vinegar |
|
|
Salt & pepper |
| 1 |
tb |
Mayonnaise |
INSTRUCTIONS
Wash artichoke hearts and drain. Put in salad bowl. Slice water chestnuts
as thinly as possible and add to bowl. Add mushrooms and slice green onions
including tops, into bowl.
Make dressing of oil, wine vinegar, salt and pepper. Add mayonnaise, beat
well and pour over salad.
Must be made 12 to 24 hours before serving.
Will keep in refrigerator several days.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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