(If you want to make ahead, prepare all veggies a day ahead and add dressing a day or a few hours before serving.)
|Kate & Dara|
Begin by creating the dressing.
In a bowl, combine 2 tablespoons Dijon Mustard, 2 tablespoons lemon juice, and 1/4 cup balsamic vinegar.
While whisking, slowly add 3/4 cup extra virgin olive oil. Continue to whisk until dressing is emulsified. Cover until ready to mix with the vegetables.
Mix the following ingredients:
1 can artichoke hearts (I recommend using frozen, not canned, but they can be harder to find. Trader Joes does carry them though.)
1 can whole black olives (drained)
8 oz mushrooms (sliced or quartered)
Grape tomatoes, halved
Hard Salami, cubed
|Pampered Chef Egg Slicer –
Use for mushrooms, fruit & more!
|Mushrooms, Olives, & Mozzarella|
|Tomatoes & Artichokes|
Add dressing over all combined ingredients and stir until well mixed. (Warning, it makes a LOT so you’ll need more than just 1 Pyrex dish to store.)
1/4 c white wine vinegar
2 Tb Dijon mustard
1Tb lemon juice
1 can artichoke hearts
1 tsp fine sea salt or regular
1 can whole black olives
1/2 tsp dried basil leaves or 1tsp fine dice fresh basil
1/4 tsp black pepper
8 oz small mushrooms, whole or large quartered
6 hard boiled eggs quartered
2 cups or 3 heads broccoli florets bite size pieces
2 cups cauliflower bite size pieces
Small grape or cherry tomatoes (optional)
1/2 inch slice hard salami slice into cube
1/2 inch slice of provolone cubed
Combine oil, vinegar, mustard, lemon, salt, pepper, basil …whisk to emulsify. Place everything into a container with a tight fitting lid. Shake well until mixed. Marinate minimum 4 hrs. Sauce may be increased by half for more veggies, which I normally add more broccoli. ❤ Dara
|Dara & Kate|