Marinated Vegetable Salad
Janice served this delicious salad at our 2017 Tastee Luncheon.
artichoke hearts, halved or quartered, depending on size
olives, any kind
mushrooms, any kind, sliced
roasted red peppers, from a jar or from your grill, diced
Dressing
chive blossom vinegar (or other herb vinegar)
extra virgin olive oil
Mrs. Dash, just a little
herbs de Provence blend, a little goes a long way
a pinch of sugar
Combine dressing ingredients in a jar, tighten lid, and shake to blend.
Combine all vegetables; pour dressing over all.
Allow to marinate, refrigerated, while preparing the rest of the meal.
To serve, toss with mixed salad greens.