- Yield 2 servings
Tangy with a bold mustard flavor, this is a true bistro-style salad with served over field greens or bibb lettuce.
- 1 (14-ounce) can quartered artichoke hearts, drained
- 1/4 cup jarred roasted red peppers, drained and chopped
- 1 tablespoon Dijon-style mustard
- 1 teaspoon stone-ground mustard
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon raspberry vinegar
- Combine all ingredients in a nonreactive large mixing bowl. Cover and chill overnight, if possible.