Ingredients for African Salad
- 8 oz cremini mushrooms
- Lemon, Juice Of
- 2 cloves minced garlic
- 1/2 teaspoon plus a pinch of salt
- 1 (14 ounce) can hearts of palm
- 1 (14 ounce) can artichoke hearts
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1/4 teaspoon black pepper
- not used in recipe
- 1 teaspoon honey
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How to Make African Salad
- Wash 8 oz cremini mushrooms and slice them in half.
- In a medium saucepan, combine the mushrooms with 2 tablespoons of lemon juice, 2 cloves minced garlic, and 1/2 teaspoon of salt.
- Cover and cook over medium heat for 2 minutes, shaking the pot occasionally.
- Remove from heat and set aside to cool slightly.
- Drain 1 (14 ounce) can of hearts of palm and slice them in half.
- Drain 1 (14 ounce) can of artichoke hearts and slice them in half.
- In a large salad bowl, combine the cooked mushrooms, hearts of palm, and artichoke hearts.
- In a small bowl, whisk together the dressing ingredients: 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1/4 teaspoon black pepper, and a pinch of salt.
- Pour the dressing over the salad and gently toss to combine.
- Refrigerate for at least 10 minutes to allow the flavors to meld before serving.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
6g
Fat
13g
Carbs
4g
