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Categories:
hearts yellow bell pepper black olives tomato red onion eggs mushrooms butter lemon juice dill Feta cheese fresh ground black pepper
Viewed: 24 - Published at: 8 years agoIngredients
- 1 (12oz.) Jar Quartered and Marinated Artichoke Hearts
- 1 yellow bell pepper, cut into bite-sized chunks
- 1 can medium sized pitted black olives
- 1 large tomato, sliced into wedges
- 1/2 medium red onion, sliced into rings
- 2 eggs
- 12 medium sized mushrooms, sliced
- 1 tbs. Butter
- 1 tsp. lemon juice
- 2 tbs. Fresh chopped dill
- Crumbled feta cheese
- Fresh ground black pepper
Method
- Hard boil the eggs, setting aside in refrigerator to chill. At the same time, melt butter in a frying pan over medium-high heat. Add lemon juice, dill and sliced mushrooms to pan and saute, allow mushrooms to become lightly browned on edges before turning.
- In a large salad bowl, pour artichoke hearts including liquid contents (the artichoke marinate included in the jar serves as the primary dressing for this salad, if additional dressing is desired when serving use a vinegar and oil dressing). Mix in bell pepper, black olives, tomato, onion and sauteed mushrooms. Chill for 1 hour.
- Divide contents into individual bowls to serve (chilled if desired). Remove shells from eggs and cut in half lengthwise. Arrange each salad to have several of the red onion rings attractively positioned on top. Sprinkle with crumbled feta cheese to taste. Place half an egg on top of each salad, garnishing egg yolk with a dash of black pepper
