Artichoke and Mushroom Salad

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps

"The herbes de Provence in this dish dress up what is actually a very simple salad."

Kay Plahutnik, 62, Surprise, Ariz.

Yield: Serves: 4
Cost per Serving: $2.02
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Nutritional Information

Amount per serving
  • Calories: 272
  • Fat: 22g
  • Saturated fat: 6g
  • Protein: 6g
  • Carbohydrate: 11g
  • Fiber: 5g
  • Cholesterol: 18mg
  • Sodium: 785mg


  • 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


  1. 1. In a small bowl, whisk vinegar and Dijon. Slowly whisk in 3 Tbsp. olive oil.
  2. 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. 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. 4. In a large bowl, toss spinach with vinaigrette and divide among plates. Spoon artichoke mixture on top; sprinkle with tomatoes and cheese.
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