ARTICHOKE & TOMATO SALAD
From: Peak of the Market (Winnipeg, Manitoba, Canada, 9/9/2017)
2 tablespoons red wine vinegar
1/2 teaspoon dijon mustard
1 minced garlic clove
1/4 cup olive oil
4 green onions, chopped
1 cucumber, coarsely chopped
5 tomatoes, coarsely chopped
1 - 14 oz can artichoke hearts, drained & quartered
2 hard cooked eggs, chopped
Salt & pepper to taste
Lemon juice to taste
1. In a large salad bowl, mix together the red wine vinegar, dijon mustard & garlic.
2. Gradually whisk in the olive oil.
3. In layers, add the onions, cucumbers, tomatoes & artichokes. Sprinkle the eggs over top.
4. Cover the bowl & refrigerate.
5. About 15 minutes before serving, toss the salad. Season to taste with salt, pepper & lemon juice.
Serves 6
Posted by: pgeistfeld@yahoo.com
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