Tossed Artichoke Salad
|Salad oil||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Onion slices||4 (Thin)|
|Garlic||1 Clove (5 gm), crushed|
|Celery seed||1⁄4 Teaspoon|
|Frozen artichoke hearts||9 Ounce (1 Package)|
|Canned pimientos||4 Ounce, drained and chopped (1 Can)|
|Torn lettuce||2 Cup (32 tbs)|
|Torn romaine||2 Cup (32 tbs)|
|Torn spinach||2 Cup (32 tbs)|
In saucepan, combine oil, vinegar, 2 tablespoons water, onion, sugar, garlic, 1/2 tea spoon salt, celery seed, and dash pepper.
Bring to boiling; add artichoke hearts.
Cook till tender, 3 to 5 minutes; cool.
Stir in pimiento.
At serving time, drain reserving marinade.
In bowl, add artichoke mixture to torn salad greens.
Toss with enough of reserved marinade (about 1/4 cup) to coat greens.