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    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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