2
Cups
Artichoke hearts, quartered
1
Teaspoon
Louisiana hot sauce
1
Each
Small garlic clove
2
Teaspoons
Salt
1
Teaspoon
Lea & Perrins
3
Tablespoons
Olive oil
1
Tablespoon
Lemon juice
In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add Lea & Perrins Worcestershire sauce, Mix well.Put canned artichoke hearts in dressing and let marinate for 1 hour, then
eat as is or serve on a bed of greens.
Autumn Fruit Salad
2
red delicious apples
1
sliced bananas
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