Skill required: Beginner
2 jars (6 ounces each) marinated artichoke
18 cherry tomatoes
1 can (3 ounces) sliced mushrooms, drained
1 can (6 ounces) pitted ripe black olives, drained
Spinach leaves
Vinegar
Salad oil
1. Line 6 plates with spinach.
2. For each serving, arrange artichoke hearts, cherry tomatoes, mushroom slices and olives in rows.
3. Serve vinegar and oil in separate containers.
Yield: 6 appetizers.
This is a simple but elegant appetizer for a small dinner party.
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