Artichoke Mushroom Salad

14 ounces canned artichoke hearts, quartered and drained

1 can of mushrooms, drained and chopped or 2 cups fresh   mushrooms, chopped

2 small bunches of green onions, chopped

1/4 cup fresh parsley, chopped

Italian dressing, bottled or homemade, see below

 

  1. Mix together and add Italian dressing to taste.

  2. Refrigerate for 2 hours or overnight.

 

Homemade Italian dressing

4 teaspoons lemon juice

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon basil

1/4 teaspoon oregano

1/4 teaspoon thyme

3 tablespoons EVOO

  1. Thoroughly mix first 6 ingredients together.

  2. Slowly add olive oil, stirring or whisking as you do and continuing to mix until thickened.

Expand the Table

Add color

Cut up a marinated red pepper for a splash of color.

Make it Mediterranean

Thinly slice in a few black olives.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now!  So excited to share with you!

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