Jello Artichoke Salad
Jello Artichoke Salad
Ingredients:
Directions:
Cook artichokes hearts according to package. Drain and combine with mushrooms in a bowl. Pour dressing over vegetables and allow them to marinate at least one hour. Drain, reserving the marinade.
Dissolve gelatin in boiling water, then add vinegar and cold water. Chill until thickened but not completely hard. Fold in the drained mushrooms and artichoke hearts along with the pimiento. Pour into a 4-cup mold. Chill until firm – about 4 hours. This makes 3 ½ cups or 6 salads.
Note: If desired you can use the reserved marinate as a dressing for the salad by combining it with mayonnaise.
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