Sicilian Salad

10 ingredients
8 steps

Ingredients

  • 1 (12 ounce) can artichoke hearts
  • 1 cup frozen peas, uncooked
  • 12 medium mushrooms, thinly sliced
  • 1 teaspoon dried oregano
  • 12 cup oil
  • 14 cup olive oil
  • 14 cup vinegar or 14 cup lemon juice
  • 8 large basil leaves, minced or 2 teaspoons dried basil
  • 12 teaspoon dry mustard
  • 1 garlic clove, minced

Directions

  1. 1
    Mix all ingredients for vinaigrette in blender and then chill.
  2. 2
    Drain the artichoke hearts, and rinse well to remove salt.
  3. 3
    Cut into halves or quarters, depending on size.
  4. 4
    Place in a bowl with the peas and the mushrooms.
  5. 5
    Drizzle with Basil Vinaigrette, and sprinkle on the oregano.
  6. 6
    Toss well to coat all vegetable with dressing.
  7. 7
    Cover and refrigerate for 2 hours or more.
  8. 8
    Flavors develop as the salad matures.

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