Exotic Salad Recipe

Ingredients
<br>- 1 (6 ounce) can sliced mushrooms, drained
<br>- 1 (6 ounce) can sliced black olives, drained
<br>- 1 (6 ounce) can artichoke hearts, drained
<br>- 1 (14.25 ounce) can hearts of palm, drained and sliced
<br>- 1 (15 ounce) can baby corn, drained
<br>- DRESSING
<br>- 1/2 cup olive oil
<br>- 1/4 cup fresh lemon juice
<br>- 1 clove garlic, minced
<br>- salt and pepper to taste
<br>- 2 sprigs fresh parsley, chopped
<br>- 4 leaves fresh basil, chopped
<br><p></p>Directions
<br>step 1: In a large bowl combine mushrooms, olives, artichoke hearts, hearts of palm and baby corn.
<br>step 2: In a small bowl combine olive oil, lemon juice, garlic, salt, pepper, parsley and basil.   Pour over vegetables.
<br>


Ingredients
- 1 (6 ounce) can sliced mushrooms, drained
- 1 (6 ounce) can sliced black olives, drained
- 1 (6 ounce) can artichoke hearts, drained
- 1 (14.25 ounce) can hearts of palm, drained and sliced
- 1 (15 ounce) can baby corn, drained
- DRESSING
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1 clove garlic, minced
- salt and pepper to taste
- 2 sprigs fresh parsley, chopped
- 4 leaves fresh basil, chopped

Directions
step 1: In a large bowl combine mushrooms, olives, artichoke hearts, hearts of palm and baby corn.
step 2: In a small bowl combine olive oil, lemon juice, garlic, salt, pepper, parsley and basil. Pour over vegetables.

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