MUSHROOM, ARTICHOKE AND HEART OF PALM SALAD   
  Ingredients :
    2 lb 4 oz (1 k) mushrooms, in thick slices
    12 large artichoke bottoms, cut in long strips
    3 red peppers, peeled, seeded and deveined, cut in thick strips
    2 lb 4 oz (1 k) white onion cut in thick julienne
    Hearts of palm, sliced, to garnish on top
    Butter, the necessary amount

    Dressing:
    ¼ cup water
    ¾ cup vegetable oil
    ½ cup vinegar
    1 tablespoon oregano
    1 tablespoon mustard
    1 tablespoon garlic, finely chopped
    White pepper
    Ground clove
    Grated ginger
    Nutmeg

  Preparation:

Sauté separately, mushrooms, artichokes peppers and onion in butter with 1 teaspoon oil until crisp tender. Drain vegetable and transfer to a salad bowl. Combine.

Dressing:
Combine dressing ingredients and toss with salad.
 
        8 servings
       
 
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