Spring Mix with Artichoke Hearts and Roasted Garlic
Instructions:
- 10 garlic cloves, peeled
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 3 tablespoons chopped fresh parsley
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 cup thinly sliced green onions
- 1 13-ounce can artichoke hearts, drained and rinsed, cut in quarters
- 3 Roma tomatoes, diced
- 2 cups small white mushrooms, cut in quarters
- 8 ounces Earthbound Farm* Spring Mix
- Preheat oven to 350°F.
- Place garlic cloves and olive oil in a small ovenproof pan. Cover with foil. Roast for 30 minutes, or until garlic is light golden brown. Remove foil and let cool to room temperature. In a small bowl, mash roasted garlic with a fork, then whisk in lemon juice, parsley, oregano and salt.
- Combine green onions, artichokes, tomatoes and mushrooms in a bowl and toss with half of the roasted garlic vinaigrette. Let stand for 1 hour.
- Place spring mix in a salad bowl and toss with remaining vinaigrette.
- Add marinated vegetables. Serve immediately.
- Makes 4 servings.