Ingredients
- 2 (6 oz) jars marinated artichoke hearts, undrained
- 1/4 lb. fresh mushrooms, sliced
- 4 green onions, chopped
- 1 small zucchini, thinly sliced
- 2 tbsp chopped green pepper
- 1/8 tsp dried whole basil
- 1/8 tsp lemon-pepper seasoning
- Lettuce leaves (optionaDrain artichoke hearts, reserving 3 tbsp dll)
- 1 hard-cooked egg, sliced
- 4 slices bacon, cooked and crumbled
Directions
Drain artichoke hearts, reserving 3 tbsp liquid. Combine hearts, reserved liquid and next 6 ingredients in shallow container. Cover and refrigerate several hours or overnight. Spoon salad into lettuce-lined bowl, if desired; garnish with egg slices and bacon.
6 servings.
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Submitted 6/13/05.
Source: Southern Living Annual Recipes '83
Submitted By: Ruth A. Burbage
burbage@pell.net
Marinated Artichoke Salad