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Recipe For Spring Salad With Artichokes, Tuna, Mushrooms, and Thyme Vinaigrette

Healthy Recipe: I Heart Artichokes Salad With Tuna

March means it's time to start mixing Spring salads, and since artichokes are one of my must haves this month, allow me to tempt you with this big green bowl of Mediterranean flavors. This salad uses canned artichoke hearts, so you can make it even when the veggie isn't in season. The hearts still offer health benefits, including lots of fiber and B vitamins.

Toss half a bag of baby spinach (or a spinach/baby lettuce blend) with some antioxidant-laden mushrooms, sun-dried tomatoes, and carrots, then add some water-packed tuna for protein. If you don't eat fish, the salad is still delicious without it. Spice it all up with a vinaigrette that uses fresh thyme and a tiny bit of hot sauce. The result is a salad that tastes decadent but delivers a diversely nutritious punch. To get the recipe,

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Artichoke, Tuna, and Mushroom Salad With Thyme Vinaigrette

Artichoke, Tuna, and Mushroom Salad With Thyme Vinaigrette

Recipe For Spring Salad With Artichokes, Tuna, Mushrooms, and Thyme Vinaigrette

Ingredients

For dressing
1 teaspoon Dijon mustard
1/2 clove of roasted garlic, minced
1 tablespoon white wine vinegar
2 dashes hot pepper sauce, such as Tabasco
1 pinch sugar
1/4 teaspoon salt
1/2 teaspoon fresh thyme
Pepper, to taste
2 tablespoons olive oil

For salad
3 ounces baby spinach or baby spinach/lettuce mix
7 ounces artichoke hearts, drained and quartered
3 ounces brown or white mushrooms, ends trimmed and thinly sliced
5 medium sun-dried tomatoes, drained of oil and cut into strips
3 ounces chunk white or albacore tuna in water, drained
1/2 cup nicoise olives
1/2 carrot

Directions

Makes 2 entree-size salads.

  1. Make the dressing: In a small bowl, combine first 8 ingredients and mix well with a whisk. Gradually add olive oil, whisking until emulsified.
  2. In a large salad bowl, combine spinach, artichoke hearts, mushroom slices, sun-dried tomatoes, tuna, and olives. Using a cheese grater, shred the carrot on top.
  3. Add dressing and toss to combine.

Around The Web
Join The Conversation
Giasbash6260 Giasbash6260 6 years
Seriously Perfect Salad ALTHOUGH why do you have to add sugar to the dressing?!?! There is NO NEED!
wren1 wren1 7 years
I made this today (slight variant) and it was divine! Thanks for the supurb recipe.
Dana18 Dana18 7 years
I can't wait to rty this. Delish!
GlowingMoon GlowingMoon 7 years
Delicious. This recipe is right up my alley. Personally, the only change I would make is the tomatoes. I would use the dried ones without the oil (the ones that are completely dry, and I would have to soften in water). Oh. And dressing on the side. :)
ilanac13 ilanac13 7 years
i used to be afraid of artichokes when i didn't really know too much about them, but ever since the first time that i had spinach dip i realized that there's nothing scary about them. from that point on, i've included them in dishes that i've made, and they add an interesting texture and flavor to things.
Kelliegrl Kelliegrl 7 years
Looks great! I will probably try it out tomorrow.
La-Tua-Cantante La-Tua-Cantante 7 years
That looks yummy!
mands10 mands10 7 years
this looks so freaking delicious..great ingredients-especially the sun-dried tomatoes..mmmm
bluebellknoll bluebellknoll 7 years
That salad looks dang good!
hannahc hannahc 7 years
blech artichokes :( I've tried to like them, but I just don't. Love tuna though!
hannahc hannahc 7 years
blech artichokes :( I've tried to like them, but I just don't. Love tuna though!
bchicgrl bchicgrl 7 years
this looks really good, I may need to go to the store after work.
aimeeb aimeeb 7 years
I love tuna!!
lamicmic lamicmic 7 years
i want! this looks amazing!
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