MIDSUMMER ARTICHOKE SALAD
Taste the sun in lush, ripe tomatoes tossed with artichokes, mushrooms and mozzarella cheese.
2 (6-ounce) jars
marinated artichoke hearts, reserve marinade
1 (8-ounce) package (2 cups)
fresh mushrooms, halved
4 ounces (1 cup)
mozzarella cheese, cubed 1/2-inch
tomatoes, cut into wedges
freshly grated Parmesan cheese
coarse ground pepper
- Toss together all ingredients in large bowl except reserved marinade. Refrigerate until serving time.
- Before serving, add reserved marinade; toss to coat.
Source: Land O Lakes
Rhonda in MO
Posted by: Rhonda G <email@example.com>
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