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Serve this Mediterranean-inspired vegetable salad anytime of the year -- at a summer barbecue, a holiday buffet or a potluck. Photo credit: Georgia Johnson from Comfort of Cooking.
2 cups sliced mushrooms
1 can (14 ounces) artichoke hearts, drained and coarsely chopped
1/2 cup chopped green onions
1/2 cup chopped fresh parsley
3 tablespoons extra virgin olive oil
4 teaspoons lemon juice
1 teaspoon McCormick Gourmet™ Italian Seasoning
1/2 teaspoon McCormick Gourmet™ Garlic Powder, California
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
2 ounces crumbled feta cheese
Mix mushrooms, artichokes, onions and parsley in medium bowl.
Mix oil, lemon juice, Italian seasoning, garlic powder and sea salt in small bowl with wire whisk until well blended. Add to vegetables along with feta; toss gently. Let stand 10 minutes before serving.
(Amount per serving)