Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- FOR SALAD
- 250 g fresh champignon mushrooms
- 1 lemon, juice of
- 2 cloves cruched garlic
- 1/2 teaspoon salt
- 1 (450 g) can hearts of palm
- 1 (450 g) can artichoke hearts
- FOR DRESSING
- 1/2 cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons wine vinegar
Directions
1. Carefully wash the mushrooms and slice in half.
2. Put into pot with the lemon juice, garlic and salt.
3. Cover and cook on medium heat for about 2 minutes.
4. Shake the pot occasionally.
5. Take of the heat.
6. Drain and put into salad bowl.
7. Rinse and drain the palm hearts.
8. Slice in half and add to the mushrooms in the bowl.
9. Rinse and drain the artichoke hearts, slice in half and add to the bowl, too.
10. Blend together the ingredients of the dressing and pour over the salad.
11. Mix gently, refrigerate 10 minutes and then serve.
Category:Central African Recipes
Category:Central African Salads