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Recipe by olive magazine

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1. Put the salad leaves, artichoke hearts, peppadews, celery and onion in a bowl.
2. Add the dressing ingredients to a glass jar with a fitted lid, season and shake well. Pour over the salad just before serving and toss.

Per serving

95 kcalories, protein 0.7g, carbohydrate 4.7g, fat 8.3 g, saturated fat 1.1g, fibre 1.2g, salt 0.32 g

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Ingredients

• 400g mixed salad leaves (2 bags)
• 200g jar artichoke hearts , drained
• 100g peppadews , drained
• 1 celery heart, sliced
• 2 small red onions , sliced

DRESSING

• 4 tbsp red wine vinegar
• 6 tbsp extra-virgin olive oil
• 1 garlic clove , crushed
• ½ tsp Dijon mustard
• 1 tsp caster sugar

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Difficulty and servings

Serves 12

Preperation and cooking times

Ready in 15 minutes

Ingredients

• 400g mixed salad leaves (2 bags)
• 200g jar artichoke hearts , drained
• 100g peppadews , drained
• 1 celery heart, sliced
• 2 small red onions , sliced

DRESSING

• 4 tbsp red wine vinegar
• 6 tbsp extra-virgin olive oil
• 1 garlic clove , crushed
• ½ tsp Dijon mustard
• 1 tsp caster sugar

Per serving

95 kcalories, protein 0.7g, carbohydrate 4.7g, fat 8.3 g, saturated fat 1.1g, fibre 1.2g, salt 0.32 g

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