Marinated Vegetable Medley Salad

  • 130 mins
  • 15 ingredients

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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