Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

"The herbes de Provence in this dish dress up what is actually a very simple salad."Kay Plahutnik, 62, Surprise, Ariz.

Recipe by MyRecipes August 2013

Gallery

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

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

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

Nutrition Facts

272 calories; fat 22g; saturated fat 6g; protein 6g; carbohydrates 11g; fiber 5g; cholesterol 18mg; sodium 785mg.
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