Roasted Pepper Salad
|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|
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.