Recipe For Spring Salad With Artichokes, Tuna, Mushrooms, and Thyme Vinaigrette
Artichoke, Tuna, and Mushroom Salad With Thyme Vinaigrette
Artichoke, Tuna, and Mushroom Salad With Thyme Vinaigrette
Original Recipe
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.
- Make the dressing: In a small bowl, combine first 8 ingredients and mix well with a whisk. Gradually add olive oil, whisking until emulsified.
- 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.
- Add dressing and toss to combine.
Information
- Category
- Greens , Salads
- Cuisine
- Italian
