Salads like to make an appearance at dinner and picnic tables. Although they are not the favorite item to make, they are a refreshing prelude to dinner. And if you need a fast, on-the-run lunch, there is such a thing as a hearty salad! I like make-ahead salads, especially for company meals. It is nice to know that no matter what else happens, the salad is tasty and already prepared. It is also like finding a pot of gold when you are raiding the refrigerator.
Marinated Everything Salad
One small jar marinated artichoke hearts
16 ounces Mozzarella cheese, cut into small cubes
One can pitted, ripe, black olives drained
1 can green beans, drained
1 can yellow wax beans, drained
1 can red kidney beans, drained
½ cup olive oil
½ cup red wine vinegar
½ teaspoon oregano
1 teaspoon dried thyme
½ teaspoon crushed red pepper flakes
½ teaspoon freshly ground black pepper
Salt to taste
1 small garlic clove, finely diced
This seems like an endless list for a bowl of salad. The ease of preparation is it's redeeming value (not to mention the great taste!). Combine all the ingredients in a large bowl and mix gently. Cover and refrigerate 8 hours or overnight to meld the flavors. Serves six to eight people. Makes a good buffet dish or potluck offering.
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