| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
Appetizers |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
White wine vinegar |
| 3/4 |
c |
Olive oil |
| 2 |
ts |
Dijon mustard |
| 2 |
ts |
Lemon juice |
| 1/4 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Greek seasoning |
| 1/4 |
ts |
Ground black pepper |
| 1 |
ds |
Cayenne |
| 14 |
oz |
Can of Artichoke hearts |
|
|
In water, drained, cut in 2 |
| 1 |
c |
Small fresh mushrooms |
| 1 |
c |
Large pitted black olives |
| 1 |
c |
Bite-size pieces red bell |
|
|
Pepper |
| 9 |
oz |
Pkg. fresh cheese tortellini |
|
|
Cooked al dente, drained |
| 1 |
tb |
Rinsed drained capers |
| 1/2 |
lb |
Shrimp, cooked, peeled and |
|
|
Deveined, OPTIONAL |
INSTRUCTIONS
In small bowl, combine vinegar, olive oil, mustard, lemon juice, sugar,
salt, Greek seasoning, pepper, and cayenne. Whisk until well blended. In
medium bowl, combine artichoke hearts, mushrooms, olives, bell pepper,
tortellini, capers, and shrimp, if desired. Add reserved marinade and toss
to coat. Marinate in refrigerator 3 hours.
Serve in lettuce-lined bowl with wooden picks.
Colorado Collage - 1995
Posted to MM-Recipes Digest V3 #253
Date: Sun, 15 Sep 1996 18:52:42 -0700
From: bj3@ix.netcom.com (BJ)
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