Best Artichoke Mushroom Salad Recipes
RAW ARTICHOKE AND MUSHROOM SALAD
Four large artichokes can be used instead, but they should be completely trimmed, leaving only the hearts.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 6
Steps:
- Squeeze lemons into a small bowl. Set aside. Pull off tough outer leaves from artichokes and discard. Trim bottoms and tops of artichokes. Slice lengthwise and pull out the fuzzy choke, if any. Slice artichokes crosswise as thinly as possible and immediately place in lemon juice to prevent browning.
- Slice mushrooms. Remove artichokes from lemon juice with a slotted spoon. Combine with mushrooms and dress with olive oil, salt, and pepper. Toss with half of the Parmesan and arrange on 4 salad plates. Garnish with remaining cheese, and serve.
ARTICHOKE MUSHROOM SALAD
Make and share this Artichoke Mushroom Salad recipe from Food.com.
Provided by julie g.
Categories Vegetable
Time 20m
Yield 1 1/2 cup servings, 8 serving(s)
Number Of Ingredients 14
Steps:
- In small jar with lid, combine all vinaigrette ingredients. Shake until well mixed.
- In large serving bowl, combine all salad ingredients; toss gently. Pour vinaigrette over salad; toss to coat.
HOMARD AU BEURRE (LOBSTER WITH WHITE BUTTER) AND ARTICHOKE AND MUSHROOM SALAD
Steps:
- Remove lobster head and claws. Using a large knife cut the tail shells between natural joints into 1-inch thick slices. Remove flippers from the last slice. Reserve one piece of lobster meat (finely shredded) to add to the artichoke mushroom salad. Place some clarified butter into heated pan and add lobster medallions. Saute for 1 minute and turn. Add the 1/2 finely diced onion, salt and dry white wine. Cover the pan, reduce heat and cook for 2 more minutes. Add tarragon. Strain the juices from the pan and discard the onion. Place the lobster back into the pan. Add 2 ounces fresh butter and 2 tablespoons of the sherry and stir until combined. Cover and poach for 5 minutes.
- Meanwhile, for the salad, place alot of clarified butter into another very hot pan. Into the pan with the butter add the 1/2 finely sliced onion, garlic and the reserved piece of lobster. Add freshly ground pepper to the pan with the lobster, garlic and onion. Add pimento.
- Into a bowl place the artichoke bottoms, the olive oil and the wine vinegar. To the bowl add the mushrooms and the lemon juice. Place the lobster medallions onto a heated serving dish with round part of the shell facing the outside. Strain the sauce onto the lobster. To the bowl, add the contents of the other pan with the mushrooms. Add a dash of sherry to the bowl and toss.
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Artichoke mushroom salad is a delicious and healthy dish that is perfect for any occasion. This salad is made with fresh vegetables and packed with nutrients that make it a perfect addition to any meal. It is a great way to incorporate more greens and veggies into your diet, and the combination of artichokes and mushrooms is simply delicious.
Health Benefits:
Artichoke mushroom salad recipes are packed with a variety of health benefits. Firstly, artichokes are a great source of fiber, which helps to keep your digestive system healthy. They also contain antioxidants that can help to protect your cells from damage, and they are an excellent source of vitamins C and K. Mushrooms are also highly nutritious and contain a variety of vitamins and minerals. They are an excellent source of selenium, which is an important mineral for immune function. Additionally, mushrooms are also rich in vitamin D, which helps to support healthy bones.Ingredients:
To make an artichoke mushroom salad, you will need the following ingredients:- 1 can of artichoke hearts
- 8 ounces of fresh mushrooms
- 2 cups of fresh spinach
- 1/4 cup of sliced red onion
- 2 tablespoons of olive oil
- 2 tablespoons of white wine vinegar
- 1 teaspoon of dijon mustard
- 1 clove of minced garlic
- Salt and pepper to taste
Preparation:
To prepare the salad, start by draining the artichoke hearts and slicing them into bite-sized pieces. Next, clean the mushrooms and slice them as well. In a large bowl, combine the artichokes, mushrooms, spinach, and red onion. In a separate bowl, whisk together the olive oil, white wine vinegar, dijon mustard, minced garlic, salt, and pepper. Pour the dressing over the salad and toss to combine. Serve immediately or refrigerate until ready to serve.Variations:
There are many variations of artichoke mushroom salad recipes that you can try. For example, you could add some roasted red peppers for a pop of color and flavor. You could also swap out the spinach for kale or arugula, or add some nuts or seeds for extra crunch. Another idea is to marinate the artichokes and mushrooms before adding them to the salad. This will give them a deeper, more complex flavor. To do this, simply toss the mushrooms and artichokes with some olive oil, balsamic vinegar, and minced garlic, and let them sit for at least an hour before adding them to the salad.Conclusion:
Overall, artichoke mushroom salad is a delicious and healthy dish that is perfect for any meal. It is easy to prepare, and the combination of artichokes and mushrooms is both nutritious and flavorful. Whether you are serving it as a side dish or as a main course, this salad is sure to be a hit with everyone who tries it.
When it comes to creating a delicious and healthy salad, an artichoke mushroom salad recipe is a fantastic choice. Artichokes and mushrooms are packed with nutrients, antioxidants, and vitamins, which make them the perfect ingredients to include in your salad. However, creating the perfect salad can be a challenge for many home cooks. That's why we have compiled a list of valuable tips for making your artichoke mushroom salad recipes stand out.