This is one of my favorite salads. The veggies are marinated at least a day ahead of time, then served over chopped lettuce. This salad has artichokes, mushrooms, water chestnuts, black olives, roasted red bell peppers plus garlic slivers, marinated overnight in a balsamic vinaigrette with herbs and spices. I make a large batch because it easily keeps all week refrigerated. |
Seems like your work camper group is a bit short on pets. According to FMCA 65% of RVer travel with pets. Glad Harley has at least one friend:)
ReplyDeleteThe salad looks so good, and I think I'll try it soon.
ReplyDeleteI'm not a foodie, but I had to tell Annie about your salad. It looks easy and yummy.
ReplyDeleteI use a similar marinade.. sometimes add equal parts soy sauce, olive oil, worchestershire sauce and balsamic vinegar... marinate for as long as you want... eat as is... OR... grill for 20 minutes or so... sometimes put in rack in oven. Can't go wrong either way ;-)
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