Welcome to Key Ingredient.
SEE MORE RECIPES!
Artichoke Salad PRINT
- YIELD: 6 servings
Ingredients
| 2 | cans (14 oz. each) artichoke hearts |
| 2 | sweet green peppers |
| 1 | sweet red pepper |
| 2 | tomatoes |
| 3 | T olive oil |
| 3 | T red wine vinegar |
| 1 | t dijon |
| 1 | clove garlic, minced |
| ¼ | t salt and pepper |
| ¼ | C black olives |
| lettuce leaves | |
| 3 | hard-boiled eggs, cut into wedges |
Directions
Drain artichokes, cut into quarters. Seed, core, and cut peppers into 1” pieces. Chop tomatoes.
In 8-cup container with lid, whisk oil, vinegar, mustard, garlic, salt and pepper. Layer artichokes, peppers, tomatoes, and olives. Repeat layers twice. Seal container and turn upside-down. Marinate for 2 hours at room temperature, turning every 30 minutes. To serve, arrange on a lettuce-lined plate. Garnish with eggs.
24
See more comments