Recipe For Spring Salad With Artichokes, Tuna, Mushrooms, and Thyme Vinaigrette

Ingredients

For dressing
1 teaspoon Dijon mustard
1/2 clove of roasted garlic, minced
1 tablespoon white wine vinegar
2 dashes hot pepper sauce, such as Tabasco
1 pinch sugar
1/4 teaspoon salt
1/2 teaspoon fresh thyme
Pepper, to taste
2 tablespoons olive oil

For salad
3 ounces baby spinach or baby spinach/lettuce mix
7 ounces artichoke hearts, drained and quartered
3 ounces brown or white mushrooms, ends trimmed and thinly sliced
5 medium sun-dried tomatoes, drained of oil and cut into strips
3 ounces chunk white or albacore tuna in water, drained
1/2 cup nicoise olives
1/2 carrot

Directions

Makes 2 entree-size salads.

1. Make the dressing: In a small bowl, combine first 8 ingredients and mix well with a whisk. Gradually add olive oil, whisking until emulsified.
2. In a large salad bowl, combine spinach, artichoke hearts, mushroom slices, sun-dried tomatoes, tuna, and olives. Using a cheese grater, shred the carrot on top.
3. Add dressing and toss to combine.

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