Marinated Vegetable Medley Salad
Ingredients
1 (14 oz) artichoke hearts, drained and halved | ||
2 medium tomatoes, cut into wedges | ||
1 green, yellow or orange bell pepper, cut into chunks | ||
1 cup fresh mushrooms, quartered | ||
1 cup sliced celery | ||
1 cup pitted black olives, drained and sliced | ||
For the dressing | ||
2/3 cup white vinegar | ||
2/3 cup extra virgin olive oil | ||
1/4 cup chopped red onion | ||
3 garlic cloves, minced | ||
2 tsp sugar | ||
1 tsp dried basil | ||
1 tsp dried oregano | ||
kosher salt and black pepper to taste |
This salad combines a flavorful marinade with artichoke hearts, tomatoes, bell pepper, mushrooms, celery and black olives.
- In a large sauce pan, combine all the marinade ingredients.
- Simmer uncovered for 10 minutes.
- In a large bowl, combine the remaining ingredients.
- Add the warm marinade to the vegetable mixture and stir to coat the vegetables.
- Cover and chill for several hours or overnight, stirring occasionally.
- Drain marinade before serving.
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