| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Onions, Salads |
1 |
Servings |
INGREDIENTS
| 1 |
cn |
Artichoke hearts;, quartered |
| 1 |
cn |
Hearts of palm; sliced into 1/4 inch, pieces |
| 1 |
cn |
Pitted ripe olives;, sliced |
| 1 |
|
Jar pimiento;, diced |
| 8 |
oz |
Fresh mushrooms;, sliced |
| 2 |
md |
Vidalia onions; cut into slivers |
| 1 |
|
Clove garlic; pressed or minced |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Minced fresh parsley |
| 1/2 |
ts |
Dried thyme |
| 2/3 |
c |
Vegetable oil |
| 1/4 |
c |
Red wine vinegar |
INSTRUCTIONS
DRESSING
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:
“Life: the time God gives you to determine how you spend eternity”