Mushroom & Artichoke Salad
Yield
4 servingsPrep
24 hrsCook
?Ready
24 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
mushrooms
|
|
| 2 | packages |
artichoke hearts
|
*
|
| ½ | cup |
olive oil
|
|
| ¾ | cup |
tarragon vinegar
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | clove |
garlic
peeled and minced |
|
| 1 | each |
romaine lettuce
or curly endive |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
mushrooms
|
|
| 2 | packages |
artichoke hearts
|
*
|
| 118 | ml |
olive oil
|
|
| 177 | ml |
tarragon vinegar
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 15 | ml |
sugar
|
|
| 1 | clove |
garlic
peeled and minced |
|
| 1 | each |
romaine lettuce
or curly endive |
*
|
Directions
Cook frozen artichoke hearts according to package directions; drain.
Bring oil, vinegar, salt, pepper, sugar and garlic to boil.
After cooling about 5 minutes, pour over mushrooms and artichoke hearts.
Cover and marinate in the refrigerator about 24 hours.
Drain and serve on a bed of whatever greens you prefer.
