ARTICHOKE SALAD #vegetarian #salad #vegan #food #breakfast

This artichoke serving of mixed greens is a basic and scrumptious side dish that is extraordinary for picnics, grills and potlucks. Right now, artichokes are joined with dark olives, grape tomatoes and cut onions.

At that point the serving of mixed greens is dressed with a simple to-make dressing, made with olive oil, balsamic vinegar, garlic and flavors. This is a delightful, reviving plate of mixed greens that is certain to be a hit at your next gathering.

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Set up the dressing first so the flavors get an opportunity to blend and merge.

Utilize a little container, or other compartment with a tight fitting top to blend the dressing. I like utilizing canning containers. They are too helpful and arrived in an assortment of sizes. Furthermore the tops fit tight so I can shake without spills, which is extraordinary for dressings and sauces.

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Ingredients :

Dressing Ingredients

• ¼ cup Extra Virgin Olive Oil
• 2 tablespoons Balsamic Vinegar
• 1 Garlic Clove grated or minced finely
• ½ teaspoon Dried Oregano
• ¼ teaspoon Kosher Salt
• ¼ teaspoon Black Pepper or to taste
• Pinch Crushed Red Pepper optional

Salad Ingredients

• 28 ounces Artichoke Hearts 2 (14 oz. cans) drained, rinsed, patted dry and cut into quarters (we used baby artichoke hearts)
• 6 ounces Pitted Black Olives drained and rinsed and cut in half
• 8 ounces Grape Tomatoes cut in half
• 2 tablespoons Sliced Onions sliced paper thin

Instructions :

Make the dressing

1. Prepare the dressing first so the flavors have a chance to mingle and meld.
2. Add the extra virgin olive oil, balsamic vinegar, grated garlic, dried oregano, salt, black pepper and crushed red pepper, if using, to a small jar or container with a tight fitting lid.
3. Cover the container tightly and shake it vigorously to mix. Refrigerate the dressing until ready to use. Give it a good shake right before using.

Source : bit.ly/2XgvwiG

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