Best Marinated Mushrooms Artichoke Hearts And Cauliflower Salad Recipes
MARINATED MUSHROOMS & ARTICHOKES
I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. -Marcia Doyle, Pompano, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 16 servings (1/2 cup each).
Number Of Ingredients 13
Steps:
- In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.
Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
MARINATED ARTICHOKES AND MUSHROOMS
This is an incredibly easy salad to make and it tastes fabulous. When I saw it I didn't think it could be so good considering it uses tinned vegetables but try it for yourself and you will see! Note that it needs at least 4 hours to marinade.
Provided by joanna_giselle
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Drain the mushrooms and artichokes well.
- Mix the oil and vinegar and add the garlic, finely-chopped parsley, salt and pepper.
- Pour over the mushrooms and artichokes and marinade in the fridge for at least 4 hours and preferable overnight.
- Serve with crusty bread, sliced tomatoes and feta cheese.
MARINATED MUSHROOMS, ARTICHOKE HEARTS, AND CAULIFLOWER SALAD
Make and share this Marinated Mushrooms, Artichoke Hearts, and Cauliflower Salad recipe from Food.com.
Provided by Lavender Lynn
Categories Cauliflower
Time 1h
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Saute mushrooms in a little butter about 5 minutes.
- Break cauliflower into small flowerettes and steam for about 5 minutes.
- Cut artichoke hearts into quarters.
- Combine all ingredients in big bowl, including liquid from artichoke hearts.
- Marinate at least overnight.
- Keeps indefinitely in refrigerator.
- Slightly cooked pieces of carrots can be added for more color.
- If the liquid doesn't cover the veges, I add water, oil and vinegar in proportionate amts until vegs are covered.
MARINATED ARTICHOKE HEARTS & MUSHROOMS
As an appetizer, I serve this on a lettuce bed but its also a great side salad (for non-picky eaters)! It needs to marinate for at least 8 hours.
Provided by CountryLady
Categories Vegetable
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Drain artichoke hearts thoroughly& cut into quarters.
- Combine next 8 ingredients in a large bowl until well blended.
- Stir in artichoke hearts, mushrooms& pimentos, cover with plastic wrap& refrigerate.
- Stir or toss mixture occasionally.
Nutrition Facts : Calories 339, Fat 27.6, SaturatedFat 3.8, Sodium 1218.1, Carbohydrate 21.7, Fiber 8.2, Sugar 5.2, Protein 7.2
MARINATED VEGETABLE MEDLEY
This is a wonderful, tangy recipe for marinated veggies. You may substitute small pearl onions for the chopped onion, and add bias sliced celery pieces as well.
Provided by Paula
Categories Salad Vegetable Salad Recipes
Time 3h30m
Yield 8
Number Of Ingredients 13
Steps:
- In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
- In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.
Nutrition Facts : Calories 208 calories, Carbohydrate 9.8 g, Fat 18.3 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 2.9 g, Sodium 607 mg, Sugar 2.2 g
MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE
If it's a stuffed artichoke, it must be Christmas! I remember the traditional holiday menu called for stuffed artichokes. Preparation was an ordeal so, as Momma grew in years and wisdom, she came up with this alternative. (it's easier to eat too) Between you and me, it tastes even better when it rests, so don't be afraid to assemble it ahead of time. It's a great vegetable casserole on its own; a vegetarian's delight. Easy to do and a real crowd pleaser ... enjoy!
Provided by Gingerbee
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Drain artichoke liquid and slice hearts in quarters.
- Clean and slice mushrooms.
- Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
- Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
- Sprinkle with salt & pepper.
- Top with 1/4 of the breadcrumbs.
- Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
- Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
- Cover and bake in a 350 degree oven for 30 minutes.
- Remove the cover and brown the top until golden in color and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love