Artichoke Portabella Salad

 

• 

• Cooking and Prep: 25 m
• Serves: 6
• No Allergens

I am always searching for new salad recipes, since my family knows how to enjoy a good salad. Over summer vacation I got this recipe from a friend who is famous for her salads. I hope you enjoy it as much as my family did. Thank you, Leah M.

READ MORE

Ingredients (13)

Main ingredients

• 1 can artichoke hearts, sliced

• 6 ounces (170 grams) portabella mushroom caps, sliced

• Gefen Olive Oil, for drizzling

  X

  

  Gefen Olive Oil

• 1 bag of baby spinach or greens of your choice

• 1 sliced red onion

Dressing

• 2 cloves garlic, crushed, or 2 cubes Gefen Frozen Garlic

  X

  

  Gefen Fresh Frozen Crushed Garlic

• 2 teaspoons brown sugar

• 2 heaping tablespoons sugar

• 1/2 teaspoon salt

• 1/8 teaspoon pepper

• 1/4 cup Gefen Olive Oil

  X

  

  Gefen Olive Oil

• 1/4 cup Kedem Red Wine Vinegar

  X

  

  Kedem Red Wine Vinegar

• 1/4 cup  Bartenura Balsamic Vinegar

  X

  

  Bartenura Balsamic Vinegar

Save To Recipe Box Select All IngredientsDeselect All Save To Shopping List

Start Cooking

Make the Salad

1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius). Place artichoke hearts and portabella mushrooms in a 9x13-inch (23x33-cm) pan. Drizzle with olive oil and cook for 10–15 minutes, turning once midway through cooking. Allow to cool.

2. In a large bowl, combine baby spinach, red onion, and broiled vegetables. Combine dressing ingredients in a blender or by hand and pour over salad. Toss to combine.

Credits

Photography: Daniel Lailah.

Food Styling: Amit Farber.