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Artichoke and Mushroom Salad

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
Prep time 15 mins
Cook time 15 mins
Yield Serves: 4
"The herbes de Provence in this dish dress up what is actually a very simple salad."Kay Plahutnik, 62, Surprise, Ariz.


  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • 1 tablespoon unsalted butter
  • 2 cups sliced white mushrooms
  • 1/2 teaspoon herbes de Provence
  • 1/4 cup port wine
  • 1 12-oz. jar marinated artichoke hearts, drained and halved or quartered
  • 1/3 cup pitted olives, sliced
  • Salt and pepper
  • 5 ounces baby spinach
  • 1 cup cherry tomatoes, quartered
  • 1 1/2 ounces Monterey Jack, cut into small cubes

Nutrition Information

  • calories 272
  • fat 22 g
  • satfat 6 g
  • protein 6 g
  • carbohydrate 11 g
  • fiber 5 g
  • cholesterol 18 mg
  • sodium 785 mg

How to Make It

  1. In a small bowl, whisk vinegar and Dijon. Slowly whisk in 3 Tbsp. olive oil.

  2. Melt butter with remaining 1 Tbsp. oil in a skillet over medium heat. Add mushrooms and cook, stirring, until they release their liquid, about 4 minutes. Add herbs and port; cook until wine evaporates, stirring occasionally.

  3. Add artichokes and olives to skillet. Cook, stirring, until warm, 1 to 2 minutes. Remove pan from heat and season with salt and pepper.

  4. In a large bowl, toss spinach with vinaigrette and divide among plates. Spoon artichoke mixture on top; sprinkle with tomatoes and cheese.