 |
Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
|
I have no idea why this is called African salad - thats how it was introduced to me. Please meet: a great idea for a new dish Ingredients:
250 g fresh champignon mushrooms |
1 lemon, juice of |
2 cloves cruched garlic |
1/2 teaspoon salt |
1 (450 g) can hearts of palm |
1 (450 g) can artichoke hearts |
1/2 cup olive oil |
1 teaspoon dijon mustard |
1 teaspoon salt |
1/2 teaspoon black pepper |
3 tablespoons wine vinegar |
Directions:
1. Carefully wash the mushrooms and slice in half.
2. Put into pot with the lemon juice, garlic and salt.
3. Cover and cook on medium heat for about 2 minutes.
4. Shake the pot occasionally.
5. Take of the heat.
6. Drain and put into salad bowl.
7. Rinse and drain the palm hearts.
8. Slice in half and add to the mushrooms in the bowl.
9. Rinse and drain the artichoke hearts, slice in half and add to the bowl, too.
10. Blend together the ingredients of the dressing and pour over the salad.
11. Mix gently, refrigerate 10 minutes and then serve.
|
|