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Ingredients

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

DRESSING

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

Method

  • STEP 1

    Put the salad leaves, artichoke hearts, peppadews, celery and onion in a bowl. 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.

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