1 jar (8 oz) artichoke hearts in brine
12 chopped asparagus
1/2 cup mushrooms (sliced into trees)
1/4 t basil
s & p
Combine all ingredients with the artichoke and brine. Serve on a bed of lettuce. Sprinkle with feta cheese.
Depending on the kind of brine, sometimes a tablespoon or more of vinegar needs to be added.
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