Mushroom, Tomato And Artichoke Salad - Low Fat - cooking recipe

Ingredients

400 g button mushrooms, thickly sliced
250 g cherry tomatoes
400 g artichoke hearts, sliced
3 stalks celery, finely sliced
1/2 red capsicum, finely sliced
1 carrot, grated
1/4 red cabbage, shredded
1 tablespoon garlic, minced
1/4 cup parsley, finely chopped
1 bunch coriander, chopped
2 tablespoons red wine vinegar
1 tablespoon white wine vinegar
salt & pepper

Preparation

Wash and prepare all the salad ingredients as listed.
Mix together in a jar the vinegars and garlic.
Toss the salad with the dressing and serve.
Do not use oil in this dressing, it isn't required and doesn't add to the taste sensation!
Keeps in the fridge for 3 days with dressing.
Add chicken or beef strips to this dish to make it a full meal, packed with vitamin a and c and protein.