MARINATED OLIVES, RED BELL PEPPER, ARTICHOKE HEART

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MARINATED OLIVES, RED BELL PEPPER, ARTICHOKE HEART image

Categories     Olive     Pepper

Yield Serves 6

Number Of Ingredients 14

1/2 cup olive oil
3 tablespoons rice wine vinegar
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh Italian parsley
1 1/2 teaspoons minced garlic
1 teaspoon Dijon mustard
1 9 ounce package frozen artichoke hearts, thawed, or 2 cans drained well, halved lengthwise
1 large red bell pepper, cut into matchstick size strips
1 green bell pepper, cut into matchstick size strips
6 ounces oyster mushrooms, trimmed and separated
1 carrot shredded
1/2 red onion, thinly sliced (about 1/3 cup)
3/4 cup pitted Kalamata olives or other brine-cured black olives, quartered lengthwise
salt and pepper to taste

Steps:

  • In a large salad bowl combine the olive oil, vinegar, basil, parsley, garlic, mustard and whisk together. Add all the vegetables and olives and toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasionally. (Can be made 1 day ahead.) Keep refrigerated. Let stand at room temperature for 30 minutes before serving. Transfer the salad to a serving bowl and serve.

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