Ingredients for Mushroom Tomato And Artichoke Salad Low Fat
- Button Mushrooms
- Cherry Tomatoes
- Artichoke Hearts
- Celery
- Red Capsicum
- Carrot
- Red Cabbage
- Garlic
- Parsley
- Coriander
- Red Wine Vinegar
- White Wine Vinegar
- Salt & Pepper
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How to Make Mushroom Tomato And Artichoke Salad Low Fat
- Wash and slice 8oz (225g) of fresh mushrooms. If using canned, drain well.
- Dice 2 large tomatoes (about 1.5 cups diced).
- Drain one 14oz (395g) can of artichoke hearts and chop into bite-sized pieces.
- In a large bowl, combine the mushrooms, tomatoes, and artichoke hearts.
- Add 1/4 cup finely chopped red onion (optional, for extra zing).
- In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 tablespoon of lemon juice, 1 teaspoon of dried oregano, salt, and pepper to taste.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill for later. Garnish with fresh basil leaves (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
34g
Fat
0g
Carbs
8g
