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Parve
Easy
6 Servings
Allergens 
No Allergens specified
25 Minutes
Diets
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.
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
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
1/4 cup Gefen Olive Oil
1/4 cup Kedem Red Wine Vinegar
1/4 cup Bartenura Balsamic Vinegar
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.
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.
Photography: Daniel Lailah. Food Styling: Amit Farber.
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