Ingredients
3 cans (14 oz.) hearts of palm, sliced
3 cans (15 oz.) artichoke hearts, quartered
2 jars (2 oz.) chopped pimento
1 can (4 ½ oz.) chopped or sliced ripe olives
1 can (4 oz.) chopped or sliced mushrooms
2 teaspoons French mustard (Dijon)
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper
1/2 cup olive oil
1/2 cup tarragon vinegar
Juice of ½ lemon
Pinch of oregano
Pinch of basil
Description
Foodista
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter