MAKE-AHEAD ARTICHOKE SALAD

Make-Ahead Artichoke Salad image

If I want leftovers when I take this salad to an event, I have to leave some at home because the bowl is always scraped clean! -Mary Lou Chernik, Taos, New Mexico

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon minced fresh parsley
1-1/2 teaspoons balsamic vinegar
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 pound fresh mushrooms, quartered
2/3 cup chopped red onion
1/2 cup chopped sweet yellow pepper
1/2 cup chopped sweet red pepper

Steps:

In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. In a large bowl, combine the artichokes, olives, mushrooms, onion and peppers. Add dressing; toss to coat. Cover and refrigerate for at least 24 hours. , Remove from the refrigerator 30 minutes before serving. Serve with a slotted spoon.

Nutrition Facts : Calories 138 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 359mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.