| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Onions, Salads |
1 |
Servings |
INGREDIENTS
| 1 |
|
Artichoke hearts, quartered |
| 1 |
|
Hearts of palm, sliced into |
|
|
1/4 inch pieces |
| 1 |
|
Pitted ripe olives, sliced |
| 1 |
|
Jar pimiento, diced |
| 8 |
oz |
Fresh mushrooms, sliced |
| 2 |
|
Vidalia onions, cut into |
|
|
slivers |
| 1 |
|
Clove garlic, pressed or |
|
|
minced |
| 1 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 1/4 |
c |
Minced fresh parsley |
| 1/2 |
t |
Dried thyme |
| 2/3 |
c |
Vegetable oil |
| 1/4 |
c |
Red wine vinegar |
INSTRUCTIONS
Combine artichoke hearts, hearts of palm, olives, pimentos, mushrooms
and onions in a large glass container with lid. Combine dressing
ingredients and pour over vegetables. Marinate overnight. Remove salad
from marinade with slotted spoon and serve in bowl lined with leaf
type lettuce. Posted by Ethel Snyder <essie49@juno.com> Date Aug. 8,
1997 Recipe by: Country decorating ideas magazine -- Spring 1990
Posted to MC-Recipe Digest V1 #723 by essie49@juno.com (Ethel R
Snyder) on Aug 05, 1997
A Message from our Provider:
“Do you only BELIEVE in God? How about loving him!”