Arthichoke & Sauted Mushroom Summer Salad Recipe

Name: Arthichoke & Sauted Mushroom Summer Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12oz.) Jar Quartered and Marinated Artichoke Hearts; 1 yellow bell pepper, cut into bite-sized chunks; 1 can medium sized pitted black olives; 1 large tomato, sliced into wedges; 1/2 medium red onion, sliced into rings; 2 eggs; 12 medium sized mushrooms, sliced; 1 tbs. Butter; 1 tsp. lemon juice; 2 tbs. Fresh chopped dill; Crumbled feta cheese; Fresh ground black pepper

Servings: persons

1 (12oz.) Jar Quartered and Marinated Artichoke Hearts
1 yellow bell pepper, cut into bite-sized chunks
1 can medium sized pitted black olives
1 large tomato, sliced into wedges
1/2 medium red onion, sliced into rings
2 eggs
12 medium sized mushrooms, sliced
1 tbs. Butter
1 tsp. lemon juice
2 tbs. Fresh chopped dill
Crumbled feta cheese
Fresh ground black pepper

1
Hard boil the eggs, setting aside in refrigerator to chill. At the same time, melt butter in a frying pan over medium-high heat. Add lemon juice, dill and sliced mushrooms to pan and saute, allow mushrooms to become lightly browned on edges before turning.
2
In a large salad bowl, pour artichoke hearts including liquid contents (the artichoke marinate included in the jar serves as the primary dressing for this salad, if additional dressing is desired when serving use a vinegar and oil dressing). Mix in bell pepper, black olives, tomato, onion and sauteed mushrooms. Chill for 1 hour.
3
Divide contents into individual bowls to serve (chilled if desired). Remove shells from eggs and cut in half lengthwise. Arrange each salad to have several of the red onion rings attractively positioned on top. Sprinkle with crumbled feta cheese to taste. Place half an egg on top of each salad, garnishing egg yolk with a dash of black pepper

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (12oz.) Jar Quartered and Marinated Artichoke Hearts, 1 yellow bell pepper, cut into bite-sized chunks, 1 can medium sized pitted black olives, 1 large tomato, sliced into wedges, and more.

Yes, Arthichoke & Sauted Mushroom Summer Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arthichoke & Sauted Mushroom Summer Salad

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