Ingredients
- 1 Can Heart of Palm, sliced
- 1 Can Artichoke Hearts, quartered
- 1 Package Mushroom, quartered
- 1 Jar Pimento, small jar for color
- 1 Tablespoon Oregano
- 1 Teaspoon Basil
- 8 Each Garlic, grated
- 1/4 Cup Red Wine Vinegar, more or less
- 1/8 Cup Oil, more or less
- Lemon Juice, to taste
Directions
1. Quarter the Artichoke Hearts and place in bowl with lid available.
2. Make Mushrooms bite-sized. a normal pack will probably be quartered.
3. Add all other ingredients using about twice the amount of vinegar as you do oil. Use enough liquid so that it will be just barely wet. The mushrooms will suck up the liquid.
4. Let set (covered) for at least 4 hours stirring occasionally.
I've never used "cooked" Hearts of Palm. These give an extra texture of crunch to this salad.
You've got to REALLY like garlic to use this much. I do, but, if I'm making this for a group of people that may not like that much garlic, I would definately use 1/2 the amount.
Rather than using the Pimentoes, you could use a roasted red pepper, cut into 1" squares.
Cap'n Ron
www.capnrons.com
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Submitted 10/24/08.
Source: Cap'n Ron
Submitted By: Cap'n Ron
thecapn@capnrons.com
Garlic, Mushroom, Artichoke, and Hearts of Palm Salad