Safeway Mushroom and Artichoke Salad

By TheresaJ

Ingredients

• 2 - 8 oz packages frozen artichoke hearts
• 1 pound button mushrooms
• 1/2 cup olive oil
• 2 tbsp lemon juice
• 2 tbsp white wine vinegar
• 1 clove garlic, minced or pressed
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 2 cups cherry tomatoes
• 2 tablespoons chopped fresh flat-leaf parsley

Preparation

Step 1

1. Cook artichoke hearts according to package directions; drain and set aside until cool. Then place in a large bowl with mushrooms.

2. In a small bowl, stir together oil, lemon juice, vinegar, garlic, salt, pepper, oregano, thyme, and bay leaf. Pour over artichoke mixture and stir lightly. Cover and refrigerate for at least 4 hours or until next day.

3. Just before serving, remove and discard bay leaf. Cut tomatoes in half and stir slightly into salad.

Sprinkle with parsley.