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Tin Can Salad (P, TNT)
Source: From my mother with love & more. Adopted the idea from Myrna Rosen.
Serves: 8-12

1 can artichoke hearts - Cut into small squares
1 can asparagus cuts
1 can palm hearts - cut into circles
1 can mushrooms - champignons, whole or cut
1 big finely chopped green bell pepper (the light green color)
1 med finely chopped onion
1 big finely mashed garlic clove
1/4 cup finely chopped parsley
3 tbsp. olive oil
3 tbsp. corn oil
1/4 cup vinegar
Salt and freshly ground pepper

Mix all in a bowl and transfer to an air tight glass container.

Keep in the fridge. Taste and add salt if needed.

Poster's Notes: You can make this dish a day before you serve.

Posted by Rina Perry

Nutritional Info Per Serving: N/A