Recipes

Artichoke, Fennel and Mushroom Salad

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At a Glance:

Prep Time:

30

Cook Time:

15

Makes:

24

Ingredients:

6 small fennel bulbs, cut into 1/4 inch slices
1/4 cup olive oil
2 lbs. cremini (brown) mushrooms, sliced
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
8 oz. chanterelle mushrooms, stems removed
5 lbs. baby artichokes, trimmed and quartered
1-1/2 gallons (1-1/4 lbs.) field greens
3 cups (12 oz.) Lindsay® Ripe Pitted Olives

Red Wine Vinaigrette:
1 cup vegetable oil
3/4 cup red wine vinegar
2 tablespoons water
2 tablespoons Dijon mustard
1-1/2 teaspoons salt
1/2 teaspoon dried and crushed oregano
1/4 teaspoon pepper

Directions:

In a large skillet or sauté pan sauté fennel in olive oil until softened. Remove with slotted spoon. Sauté cremini mushrooms with garlic and rosemary until softened. Add chanterelle mushrooms; sauté 1 to 2 minutes. Remove with slotted spoon. Sauté artichokes until tender, adding more oil if needed. Remove from pan.

For vinaigrette, whisk together all ingredients. Arrange greens on serving plates. Combine vegetables and olives; toss with vinaigrette. Arrange vegetables over greens. Makes 24 servings (10 ounces each).

Nutrients Per Serving:

Calories 245
Fat 18g
Cholesterol 0mg
Sodium 849mg
Carbohydrate 19g
Protein 7g
Calories from fat 61%