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Mushroom Artichoke Salad



2 packages (9 oz. each) frozen artichoke hearts
1 lb mushrooms, sliced
1/2 cup olive oil
2 Tbsp each lemon juice and white vinegar
1 clove garlic, minced
3/4 tsp salt
1/4 tsp pepper
1/2 tsp each oregano and thyme
1 bay leaf
2 cups cherry tomatoes



Cook artichoke hearts according to package directions; drain and let cool.

In a bowl, combine artichokes and mushrooms.

In a small bowl, stir together oil, lemon juice, vinegar, garlic, salt pepper, oregano, thyme, and bay leaf. Pour over vegetables; mix well. Cover and refrigerate for at least 4 hours or until next day.

Just before serving, remove bay leaf; cut tomatoes in half and stir into salad.

8 servings





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