Artichoke And Mushroom Salad Recipe

Name: Artichoke And Mushroom Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon red wine vinegar; 1 teaspoon Dijon mustard; 1/4 cup olive oil; 1 tablespoon unsalted butter; 2 cups sliced white mushrooms; 1/2 teaspoon herbes de Provence; 1/4 cup port wine; 1 12-oz. jar marinated artichoke hearts, drained and halved or quartered; 1/3 cup pitted olives, sliced; Salt and pepper; 5 ounces baby spinach; 1 cup cherry tomatoes, quartered; 1 1/2 ounces Monterey Jack, cut into small cubes

Servings: persons

1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
1 tablespoon unsalted butter
2 cups sliced white mushrooms
1/2 teaspoon herbes de Provence
1/4 cup port wine
1 12-oz. jar marinated artichoke hearts, drained and halved or quartered
1/3 cup pitted olives, sliced
Salt and pepper
5 ounces baby spinach
1 cup cherry tomatoes, quartered
1 1/2 ounces Monterey Jack, cut into small cubes

1
In a small bowl, whisk vinegar and Dijon. Slowly whisk in 3 Tbsp. olive oil.
2
Melt butter with remaining 1 Tbsp. oil in a skillet over medium heat. Add mushrooms and cook, stirring, until they release their liquid, about 4 minutes. Add herbs and port; cook until wine evaporates, stirring occasionally.
3
Add artichokes and olives to skillet. Cook, stirring, until warm, 1 to 2 minutes. Remove pan from heat and season with salt and pepper.
4
In a large bowl, toss spinach with vinaigrette and divide among plates. Spoon artichoke mixture on top; sprinkle with tomatoes and cheese.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1/4 cup olive oil, 1 tablespoon unsalted butter, and more.

Yes, Artichoke And Mushroom Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Artichoke And Mushroom Salad

How did you like this recipe?

Frequently Asked Questions