This is a great recipe that can be jarred and given as gifts. It makes a lot and lasts a long time. Great for parties and large crowds. A thank you to my cousin’s sister-in-law, Frances Manali, for giving me the basics for this delicious salad. Like many of us, she does not have an exact measured recipe so I took what she gave me and made my own tweaks.
MISE EN PLACE
INGREDIENTS:
- 1 Pound of mixed Greek olives, usually found in the deli department of your grocery store, or just 1 pound of mixed olives
- 1 6.75 oz. jar of pitted green olives (stuffed or not)
- 1 6 oz. can of pitted black olives
- 1 Large sweet onion quartered and sliced very thin
- 4 Large cloves of garlic, minced
- 1 to 1 1/2 Head of celery, chopped in bite size pieces (if the stalks have leaves, add the leaves.)
- 1 Lb. carrots, peeled and sliced in thin coins
- 2 14 oz. cans of quartered artichoke hearts, drained
- 2 4.5 oz. jars of sliced or whole mushrooms
- 1 Cup tarragon vinegar or vinegar of your choice
- 1 Cup extra virgin olive oil
- 2 Tsp ground black pepper (or to taste)
- 2 Tsp salt (or to taste)
- 1 Tsp garlic powder
- 2 Tsp. sugar
- 2 Tsp. oregano
INSTRUCTIONS:
- Mix all the ingredients together, EXCEPT for the artichokes.
- Add the sugar, oregano, vinegar, olive oil, salt, garlic powder and pepper.
- Mix all the ingredients well.
- Add the artichokes and gently mix.
- Marinate the salad for 5 to 6 days, stirring gently every day.
- For maximum flavor, let sit for 15 to 20 minutes before serving.