Mushroom and Artichoke Salad Recipe

Mushroom and Artichoke Salad Recipe

  • 2 (8 ounce) packages frozen artichoke hearts
  • 1 pound mushrooms, sliced
  • 1/2 cup Safeway SELECT Olive Oil
  • 2 tablespoons lemon juice
  • 2 tablespoons Safeway SELECT White Wine Vinegar
  • 1 clove garlic, minced or pressed
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon O Organics dried oregano
  • 1/2 teaspoon O Organics dried thyme
  • 1 bay leaf
  • 2 cups cherry tomatoes
  • 2 tablespoons chopped fresh flat-leaf parsley
  1. Cook artichoke hearts according to package directions; drain and set aside until cool. Then, place in a large bowl and add mushrooms.
  2. In a small bowl, stir together oil, lemon juice, vinegar, garlic, salt, pepper, oregano, thyme, and bay leaf. Pour over artichoke mixture and stir lightly. Cover and refrigerate for at least 4 hours or until next day.
  3. Just before serving, remove and discard bay leaf. Cut tomatoes in half and stir lightly into salad. Sprinkle with parsley.
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