Recipe by Rivky Kleiman

Artichoke Portabella Salad

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Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

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.

Ingredients

Main ingredients

  • 1 can artichoke hearts, sliced

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

  • Gefen Olive Oil, for drizzling

  • 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

  • 2 teaspoons brown sugar

  • 2 heaping tablespoons sugar

  • 1/2 teaspoon salt

  • 1/8 teaspoon pepper

Directions

Make the Salad

1.

Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius). Place artichoke hearts and portabella mushrooms in a 9×13-inch (23×33-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.

Artichoke Portabella Salad

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