Roasted Artichoke and Mushroom Salad
Recipe: #4354
January 27, 2012
Categories: Salads, Side Dishes, Lemon, Garlic, Mushrooms, Onions, 5-Minute Prep, Baby Shower, Brunch, Fathers Day, July 4th, Mothers Day, Picnic, Potluck, Romantic Dinner, Valentine's Day, Oven Bake, Heart Healthy, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Vegan, Vegetarian, Frozen Vegetables, more
"A simple, quick and delicious side dish or salad. This is so easy to prepare and very healthy. I take advantage of the frozen artichoke hearts, which makes this quick to prepare. A perfect side dish with grilled steak or chicken or serve over your favorite greens for a nice starter salad."
Original is 4-8 servings
Ingredients
Nutritional
- Serving Size: 1 (156.3 g)
- Calories 282.4
- Total Fat - 19.3 g
- Saturated Fat - 6 g
- Cholesterol - 217 mg
- Sodium - 150.5 mg
- Total Carbohydrate - 8.4 g
- Dietary Fiber - 0.7 g
- Sugars - 6 g
- Protein - 18.9 g
- Calcium - 31.6 mg
- Iron - 1.4 mg
- Vitamin C - 4.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Vegetables ... Add the mushrooms, artichokes, and onions to a large baking sheet. Note: Make sure to clean the mushrooms and trim the stems. If the mushrooms are large, cut them in half, the small ones are ok left whole. Add the olive oil, garlic, and seasoning to the vegetables and toss well. You want to make sure that all the vegetables are coated.
Step 2
Roasting ... Preheat the oven to 400 degrees. Roast the vegetables on the middle shelf for 15-20, just until they begin to soften and they get a little color. You don't want them to get too soft.
Step 3
Dressing ... Transfer the vegetables to a serving bowl and make sure to get any juice from the pan as well. Dress the vegetables with lemon juice, basil, red pepper flakes, salt and pepper.
Step 4
Serve ... This can be served warm or even room temperature; and be served as is or over a bed of greens as more of a salad type of dish. ENJOY!
Tips
No special items needed.
0 Reviews
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