Recipe: Fordhook Chef's Salad (using lima beans and artichoke hearts)

FORDHOOK CHEF'S SALAD

FOR THE MARINADE:
1/2 cup oil
1/4 cup red wine vinegar
2 tbsp lemon juice
1 tsp onion powder
1 tsp salt
1/2 tsp sugar
FOR THE VEGETABLES:
1 (10 oz) pkg frozen Fordhook lima beans
1 (4 1/2 or 6 oz) jar marinated artichoke hearts, undrained
1/4 cup sweet red onion rings
FOR THE DRESSING:
2 tbsp chopped pimiento
2 tbsp finely chopped parsley
2 tbsp finely chopped green onions
1 tsp marjoram, crumbled
1/4 tsp salt
FOR THE SALAD:
1 quart romaine spears (leaves), washed and crisped in refrigerator
1 1/2 cups cooked chicken or turkey pieces
12 small slices salami
1 cup mixed cheddar and Monterey jack cheese strips

TO PREPARE THE MARINADE:
Combine oil, red wine vinegar, lemon juice, onion powder and salt and sugar in a small jar. Cover and shake well; set aside. Makes 1 scant cup.

TO PREPARE THE VEGETABLES:
Cook lima beans according to package directions. Drain.

Place lima beans, undrained artichoke hearts, and onion rings in a bowl. Pour marinade over vegetables and stir to combine. Cover and chill in refrigerator an hour or longer.

WHEN READY TO SERVE:
Drain; reserve marinade. Turn vegetables into a serving bowl.

Mix pimiento, parsley, green onion, marjoram and salt with reserved marinade to make dressing; pour into serving container or bowl and set aside.

On platter, arrange romaine spears, chicken or turkey, salami, cheese and the bowl of marinated vegetables. Serve dressing separately.

Servings: 8
Adapted from newspaper clipping