Mushroom, Tomato and Artichoke Salad - Low Fat
photo by Caroline Cooks
- Ready In:
- 15mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 400 g button mushrooms, thickly sliced
- 250 g cherry tomatoes
- 400 g artichoke hearts, sliced
- 3 stalks celery, finely sliced
- 1⁄2 red capsicum, finely sliced
- 1 carrot, grated
- 1⁄4 red cabbage, shredded
- 1 tablespoon garlic, minced
- 1⁄4 cup parsley, finely chopped
- 1 bunch coriander, chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon white wine vinegar
- salt & pepper
directions
- Wash and prepare all the salad ingredients as listed.
- Mix together in a jar the vinegars and garlic.
- Toss the salad with the dressing and serve.
- Do not use oil in this dressing, it isn't required and doesn't add to the taste sensation!
- Keeps in the fridge for 3 days with dressing.
- Add chicken or beef strips to this dish to make it a full meal, packed with vitamin a and c and protein.
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RECIPE SUBMITTED BY
HI!
I am a late bloomer with cooking, and choose to live a healthy lifestyle with low carb and low fat foods as part of my main diet.
At times, I do indulge! especially when I have guests around, but much prefer the simple, tasty life.
Hope you enjoy the recipies I post!