This recipe, with its amazing blend of flavors of dill, artichoke hearts, mushrooms, pea pods and almonds, was Grenadier’s contribution to the charity cookbook, Dining In Milwaukee. More about this can be found at the Art of Natural Living at http://artofnaturalliving.com/2014/03/01/artichoke-salad-pea-pods-mushrooms/
Grenadier’s Artichoke Salad with Pea Pods & Mushrooms
1 (14 oz.) can artichoke hearts, cut in half or quartered if large
½ c. white mushrooms, sliced
1 c. pea pods, strings removed, lightly blanched
½ c. sliced almonds, toasted
1 tsp. dijon mustard
½ tsp. black pepper
½ tsp. salt
2 tbsp. red wine vinegar
2 tbsp. olive oil
½ tsp. dill
1 clove garlic, minced
½ c. half & half
Mix dressing ingredients in a shaker and shake until well combined.
Combine artichokes, mushroom and pea pods. Toss with dressing then sprinkle generously with toasted almonds.