Artichoke to Zucchini Salad
(Salad A TO Z)

Serves: 4

INGREDIENTS:

• 1/3 cup STAR Unfiltered Organic Apple Cider Vinegar
• 1/3 cup sugar
• 1 teaspoon fresh basil leaves, minced
• 1 tablespoon fresh oregano leaves, minced
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup STAR Extra Virgin Olive Oil
• 1 jar (14.75-ounce) Cara Mia Artichoke Hearts Packed In Water, drained and halved
• 1 fresh zucchini, cut into chunks
• 1 package (8-ounce) mushrooms, cut in bite-size pieces
• 1 jar (2-ounce) pimentos, drained
• Mixed greens, as needed

DIRECTIONS:

1. Combine all ingredients for dressing, except olive oil, in large mixing bowl.
2. Add oil in slow, steady stream, whisking constantly.
3. Drain artichoke hearts and cut in half lengthwise. Add to bowl along with zucchini, mushrooms and pimentos; toss to cover with dressing.
4. Set aside to chill for at least 4 hours, stirring occasionally.
5. Serve on a bed of mixed greens on a platter or on individual serving plates.