Marinated Vegetable Salad Dijon - cooking recipe

Ingredients

2 Tbsp. Dijon mustard
1/4 c. olive oil
1 Tbsp. red wine vinegar
2 scallions, thinly sliced
1/4 tsp. basil
1/8 tsp. pepper
1 Tbsp. sugar
1/4 lb. fresh mushrooms, sliced
1 pt. cherry tomatoes
1 (9 oz.) pkg. frozen artichoke hearts, thawed or 1 can quartered
watercress
hearts of palm (optional; can add or substitute for artichoke hearts)

Preparation

In a large bowl, combine mustard, oil, vinegar, scallions, basil, pepper and sugar.
Mix in mushrooms, tomatoes and artichokes.
Cover and chill several hours or overnight.
Spoon over a bed of watercress.
Makes 4 to 6 servings.