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MARINATED
MUSHROOMS, MARINATED ARTICHOKE HEARTS, BEAN SALADS
I always use fresh mushrooms (tiny ones if available) and canned artichoke
hearts (drained and rinsed).
I also used canned white beans or pink ones (or both or for a more American
bean salad), I use a pinto-type with vegetarian baked beans. The result
is a tomatoey type of sauce.
The day before the party I make batches of my
salad dressing, flavoring them with different herbs (e.g., tarragon
for the mushrooms and perhaps a basil-oregano flavor for the artichokes,
etc.)
Let them sit overnight in the refrigerator. If too soupy, drain slightly
before serving.
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