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. Order for the holidays!!  Inspired by my Foodie Lit columns and now available on Amazon & Book Baby. Order now!

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