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Roasted Pepper Salad

New.Wife's picture
Roasted Pepper Salad is the perfect salad for your party spread. It is a spicy salad that will definitely pep your dinner spread! Try the mouth watering Roasted Pepper Salad!
Ingredients
  Water 1 Cup (16 tbs)
  Cider vinegar 1⁄2 Cup (8 tbs)
  Frozen artichoke halves 9 Ounce (1 package)
  Fresh mushrooms 1⁄2 Pound, trimmed (large size)
  Virgin olive oil 1⁄3 Cup (5.33 tbs)
  Cider vinegar 1⁄4 Cup (4 tbs)
  Lemon 1 Medium, juiced
  Chopped green onion 1 Tablespoon
  Tamari soy sauce 1 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Dried oregano 1 Teaspoon, crumbled
  Dried marjoram 1⁄2 Teaspoon, crumbled
  Dried thyme 1⁄2 Teaspoon, crumbled
  Dried basil 1⁄2 Teaspoon, crumbled
  Freshly ground pepper To Taste
Directions

Combine water and vinegar in 3 quart stainless steel saucepan and bring to boil over high heat.
Add artichoke halves and immediately remove from heat.
Let stand 4 to 5 minutes.
Remove artichokes and pan using slotted spoon and let cool.
Add mushrooms to same liquid.
Place over high heat and bring to boil.
Let boil until mushrooms are just tender, about 5 to 8 minutes.
Drain well; let cool.
Transfer artichokes and mushrooms to 1 quart glass jar with tight-fitting lid.
Add oil, vinegar, lemon juice, green onion, soy sauce, garlic, herbs and pepper and shake well.
Refrigerate at least 24 hours, shaking jar occasionally.
Strain and discard liquid before using.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Roasted
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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