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CATEGORY CUISINE TAG YIELD
Salad 4 Servings

INGREDIENTS

1 16-oz mushrooms
1 Jar artichoke hearts
Tarragon leaves to taste
Garlic powder to taste
Salt & pepper to taste
3 T Olive oil
3 T Tarragon vinegar

INSTRUCTIONS

Mix mushrooms and artichoke hearts together. Sprinkle with seasonings.
Dress with tarragon vinegar and olive oil. Serve over lettuce and
tomato wedges.  From <A Taste of Louisiana>.  Downloaded from Glen's MM
Recipe  Archive, http://www.erols.com/hosey.

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