Mama Mangia
Super Moderator
9 ouncesfrozen artichoke hearts
1 cup boiling water
1 head romaine lettuce, torn up
1 cup mung bean sprouts
Dressing
1/2 cup vegetable oil
1/4 cup wine vinegar or 3 tablespoons fresh lemon juice
4 teaspoons fresh dill, chopped
1 tablespoon chopped parsley
2 scant teaspoons granulated sugar
1 teaspoon Dijon mustard
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup pimento-stuffed olives
Plunge artichoke hearts in boiling water; remove pan from heat and let stand
only 2 minutes. Drain and chill.
Combine artichoke hearts, romaine, bean sprouts and olives. In small jar
with tight-fitting lid, combine vegetable oil, wine vinegar, dill, parsley,
sugar, salt, mustard and pepper. Shake well to combine. Just before serving,
pour over salad and toss until well coated. Serve with barbecued steak or
grilled rainbow trout.
Yield: Serves 6 to 8
1 cup boiling water
1 head romaine lettuce, torn up
1 cup mung bean sprouts
Dressing
1/2 cup vegetable oil
1/4 cup wine vinegar or 3 tablespoons fresh lemon juice
4 teaspoons fresh dill, chopped
1 tablespoon chopped parsley
2 scant teaspoons granulated sugar
1 teaspoon Dijon mustard
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup pimento-stuffed olives
Plunge artichoke hearts in boiling water; remove pan from heat and let stand
only 2 minutes. Drain and chill.
Combine artichoke hearts, romaine, bean sprouts and olives. In small jar
with tight-fitting lid, combine vegetable oil, wine vinegar, dill, parsley,
sugar, salt, mustard and pepper. Shake well to combine. Just before serving,
pour over salad and toss until well coated. Serve with barbecued steak or
grilled rainbow trout.
Yield: Serves 6 to 8