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2 cans water packed artichoke hearts, drained, rinsed and quartered
Mix all the vegetables in a large bowl.
Make a dressing with the oil, vinegar and mayonnaise, adding salt and pepper to taste. Whisk it all together or shake it up in a small jar.
Pour dressing over the vegetables, toss together, and leave it covered in the refrigerator for a few hours before serving. This salad keeps for days, if there are leftovers.
Posted by Judy Sennesh
Nutritional Info Per Serving: N/A
1 can water chestnuts, drained, rinsed and sliced thin
6 scallions, sliced thin (white part and a little of the green)
8 good sized white mushroom caps, sliced thinly as possible
1/2 cup oil (I use canola)
1/2 cup vinegar (I like to use either red wine vinegar or rice vinegar)
1 tbsp. mayonnaise