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
Mix together and add Italian dressing to taste.
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
Thoroughly mix first 6 ingredients together.
Slowly add olive oil, stirring or whisking as you do and continuing to mix until thickened.
Expand the Table
Cut up a marinated red pepper for a splash of color.
Make it Mediterranean
Thinly slice in a few black olives.