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Ingredientes
- 1 pound med.-sized mushrooms
- Boiling salted water
- 1 (8 ounce) pkg. frzn artichoke hearts
- 1/3 c. minced green onions, including part of tops
- 1 (2 ounce) sm. jar pimiento-stuffed green olives, liquid removed and sliced
- 1 T minced pimiento
- 1/2 c. each extra virgin olive oil and white wine vinegar
- 1 T dry sherry
- 1/2 teaspoon salt
- 1/4 teaspoon each garlic salt, oregano and cracked pepper
- Salad greens
Direcciones
- Prepare early in day so it's ready at dinner. Super start to meal.
- Wash, trim and cut mushrooms into quarters. Drop into boiling, salted water. Boil 1 minute, drain and place in bowl. Cook artichokes as directed on package, just till tender; drain and add in to mushrooms. Add in onions, olives and pimiento.For the dressing put together oil, vinegar, sherry, salt, garlic salt, oregano, pepper - mix till blended, then pour over vegetables. Cover and marinate at least 4 hrs in refrigerator. Stir twice. Arrange over crisp greens. 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 4 servings | |
| Calories 267 | |
| Calories from Fat 243 | 91% |
| Total Fat 27.5g | 34% |
| Saturated Fat 4.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 327mg | 14% |
| Potassium 107mg | 3% |
| Total Carbs 3.82g | 1% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.56g | 0% |
| Protein 1.15g | 2% |
