- 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
- In a large bowl combine mushrooms, olives, artichoke hearts, hearts of palm and baby corn.
- In a small bowl combine olive oil, lemon juice, garlic, salt, pepper, parsley and basil. Pour over vegetables.
05/22/2018
recipepes.com
Exotic Salad, recipe
PT15M
PT1H
5
455 calories