Mushrooms and olives salad

Yields1 ServingPreparation25 mins

You can serve this colourful salad as a first course or a side dish. It can be refrigerated for 5 days.

1 can of artichokes hearts (14 oz-398 ml)

½ cup (70 g) pitted black olives, sliced

½ cup (70 g) pitted green olives, sliced

half of a sweet red pepper, coarsely chopped

2 large celery ribs, chopped

1 cup (125 g) thickly sliced mushrooms

2 green onions, chopped

2 tbsp (30 ml) italian parsley

1 small clove of garlic, chopped finely (optional)

Dressing

1 ½ tbsp (22 ml ) balsamic vinegar

1 tbsp (15 ml) green olive juice from jar

¼ cup (60 ml) extra virgin olive oil

½ tsp (2 ml) dry basil

½ tsp (2 ml) freshly ground black pepper

⅛ tsp (0.5 ml) Cayenne pepper

Drain artichokes and cut each in 6 pieces. In a large bowl, mix artichokes, olives, red pepper, celery, mushrooms, green onions and parsley.

In a small bowl, mix the dressing ingredients, stir in the vegetable mixture.

Serve on a bed of lettuce leaves or as a side dish for grilled meat or poultry.