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Wild Mushroom Mediterranean Salad

Source of Recipe

The Ultimate Diet for Weight Loss, Natural Health, Healing Foods


List of Ingredients

3/4 pound stemless portobello mushrooms (gills removed), cut into
1/4-inch-thick slices
1 cup canned artichoke hearts (8 to 10 count), quartered
1 small red onion, cut into 1/8-inch-thick rings
1 yellow squash, julienned
1 red bell pepper, seeded and cut into thin strips
1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
1/4 cup chopped fresh basil
2 tablespoons balsamic vinegar
2 tablespoons white balsamic vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
1 teaspoon finely grated lemon zest
1/4 teaspoon salt
1/4 teaspoon ground pepper


Recipe

In a large bowl, whisk together both vinegars, oil, mustard, lemon zest, salt and black pepper. Pour mixture over vegetables and toss. Cover and refrigerate 2 hours (and up to 24 hours) to allow the salad to marinate.
Serve the salad chilled or at room temperature.

serves 4

Per serving (1 1/2 cups): 227 calories, 22% fat (6 g;
carbs (33 g), 21% protein (12 g), 11 g fiber, 104 mg calcium, 262 mg
sodium