Ingredients
250
g fresh champignon mushrooms
1
(450 g) cans hearts of palm
1
(450 g) cans artichoke hearts
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. Shake the pot occasionally.
5.
Drain and put into salad bowl.
6.
Rinse and drain the palm hearts.
7.
Slice in half and add to the mushrooms in the bowl.
8.
Rinse and drain the artichoke hearts, slice in half and add to the bowl, too.
9.
Blend together the ingredients of the dressing and pour over the salad.
10.
Mix gently, refrigerate 10 minutes and then serve.
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