May 12, 2010

Crunchy Roman Salad

appetizer, carrots, celery, Italian, mushrooms, no-cook, olives, picnic, Salad, Thanksgiving Recipes

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32 ratings

Prep time: 28 minutes
chilling time 12 to 24 hours
Servings: 6
Partner: Pasta e Fagioli

Nona often made this wonderful salad when it was warm and the vegetables were at their peak.

Ingredients

16 ounces large mushrooms
1 bunch green onions
9 celery stalks
7 medium carrots
2 (6-ounce) jars marinated artichoke hearts
1 (6-ounce) can pitted black olives, drained
1 (3-ounce) jar green olives with pimientos, drained
2/3 cup corn oil
1/2 cup red-wine vinegar or cider vinegar
2 tablespoons dried parsley
1 tablespoon dried oregano
2 teaspoons garlic powder

Directions

1

For salad, cut mushrooms into quarters. Chop the green onions. Cut celery, carrots and artichoke hearts into bite-size pieces.
2

Combine mushrooms, green onions, celery, carrots, artichoke hearts, black olives and green olives in a large bowl and mix well.
3

For salad dressing, combine corn oil, vinegar, parsley, oregano and garlic powder in a jar with a tight-fitting lid and shake well.
4

Pour salad dressing over salad and toss to mix well.
5

Chill, tightly covered, for 12 to 24 hours. Stir just before serving.
6

variation
7

Add other vegetables, such as hearts of palm, cauliflower or broccoli.

Grandma's Secret Trick

Nona often served some of the Crunchy Roman Salad ingredients as an appetizer. She cut the mushrooms, celery, carrots and artichoke hearts into larger pieces, marinated them and the olives in the salad dressing and arranged the assortment in a shallow bowl. She placed toothpicks nearby so party guests could eat these as marinated appetizers instead of as a salad.