Artichoke Salad with Pea Pods & Mushrooms

This recipe for Artichoke Salad with Pea Pods & Mushrooms came from one of Milwaukee’s old fine dining establishments, the Grenadier Restaurant.  Refined and elegant with a British Grenadier marking its entrance, it was a popular dinner destination back in the day–and helped to bring out the young foodie in me.

Artichoke Salad, Served

Artichoke Salad, Served

I still remember my first visit there.  Seriously formal, they required ties and suit jackets and had a few on hand for anyone delinquent in this regard.  A friend of my father’s was singing in a performance of Carmina Burana and had arranged for some of his friends to have dinner, then attend the show.  My mother had a conflict and my father asked if I wanted to go in her place.  At 16 years old, I felt intensely special–and of course ate some great food.

This recipe was a contribution from the Grenadier to a benefit cookbook, Dining In Milwaukee.  Unusual in its blend of sliced almonds, pea pods and marinated artichokes with a creamy dill dressing, it has been a go to salad whenever I am looking for something unique.  I love a good lettuce salad, but sometimes lettuce needs a break!  

Mushrooms and pea pods

Send in the artichokes

artichoke hearts

Don’t bother they’re here

I do a couple things just slightly different and one of these is to reduce the amount of raw mushrooms.  Mushrooms contain agaratine, a potential toxin that is reduced by cooking (and possibly marinating).  While the health risks of raw mushrooms are still being debated, I always felt that there were too many in this salad in the first place.  If you are concerned, the salad is delicious with no mushrooms at all.  

Once in awhile, I will serve the salad over lettuce or spring mix, especially  if we are  short on our “five a day” (since we always do a “count” to make sure we get all of our fruits and vegetables)–and any leftover dressing also works over a lettuce salad.   The more veggies the better, right?

Artichoke Salad from above

Artichoke Salad from above

Artichoke Salad with Pea Pods & Mushrooms
Serves 4
A delicious alternative to lettuce!
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Prep Time
20 min
Prep Time
20 min
216 calories
16 g
11 g
15 g
8 g
3 g
221 g
371 g
3 g
0 g
11 g
Nutrition Facts
Serving Size
221g
Servings
4
Amount Per Serving
Calories 216
Calories from Fat 129
% Daily Value *
Total Fat 15g
23%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 11mg
4%
Sodium 371mg
15%
Total Carbohydrates 16g
5%
Dietary Fiber 9g
36%
Sugars 3g
Protein 8g
Vitamin A
8%
Vitamin C
35%
Calcium
11%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. --Salad--
  2. • 1 14 oz can artichoke hearts, cut in half or quartered if large (I generally just use the can)
  3. • 1/2 c sliced mushrooms (small & white)
  4. • 1 c pea pods, strings removed, lightly blanched, then dunked in cold water
  5. • 1/2 c sliced almonds, toasted
  6. --Dressing--
  7. • 1 t dijon mustard
  8. • 1/2 t black pepper
  9. • 1/2 t salt
  10. • 2 T red wine vinegar
  11. • 2 T olive oil
  12. • 1/2 t dill
  13. • 1 clove garlic, minced
  14. • 1/2 c half & half (or vegan substitute)
Instructions
  1. Mix dressing ingredients in a shaker and shake until well combined.
  2. Combine artichokes, mushroom and pea pods. Toss with dressing then sprinkle generously with toasted almonds.
Notes
  1. The actual calorie count is probably lower since there is likely to be leftover dressing (and run off).
beta
calories
216
fat
15g
protein
8g
carbs
16g
more
Art of Natural Living http://artofnaturalliving.com/
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14 thoughts on “Artichoke Salad with Pea Pods & Mushrooms

    1. Inger

      I am just happy that the dressing is thin enough so I don’t think you pick up toooo many calories (and then my half and half is organic & grass-fed)

  1. Louise

    I take a two week break to catch up on things and you go and “doll” up your blog!!! Looking mighty “spiffy” Inger! I LOVE it!!!

    That salad is sure enticing. However, I’m really enamored by the story. I can just imagine how exciting it must have been to be in such a grown-up place in those days. We never went anywhere except to an occasional wedding, lol…

    Looks like I may just need to save this recipe for when my peas begin to grow. Imagine fresh picked peas in such an elite salad. I didn’t know about eating raw mushrooms. I often eat them raw in Spinach Salad. Oh well, I’m still alive and well:)

    Thanks for sharing, Inger…I will be pinning:)

      1. Inger

        Thanks Louise!! Did you check out the new recipe index too–that was more work than I anticipated but happy to be able to focus on content more now! I may just need to pick up a tarragon plant when I herb shop this spring. That was a good tip that they don’t grow from seed. I still have one of two rosemary plants alive and my marjoram. I hear it’s an annual, but seems to like to get its full year so it always waits until late spring to die and I get some fresh winter herbs out of it.

  2. Karis

    I hadn’t heard of Grenadier nor Dining in Milwaukee until reading this post. The cookbook intrigues me so I was happy to see that someone is selling a used copy on Amazon. p.s. Love the mushrooms and pea pods photo.

    1. Inger

      I went looking for my cookbook and couldn’t find it, so I actually checked Amazon myself. Luckily I had the recipe online. Guess I need to reorganize the bookshelves again…

  3. Claire

    what a memorable dining experience you had Inger. and this recipe sounds right up my street, as you say I love lettuce but sometimes I need a break, added to this you use artichoke hearts which we usually have in the cupboard so it would be a very easy salad to make. Thank you x

    1. Inger

      Isn’t it something how some experiences really stick with you? I usually have artichokes too–and mushrooms, so whenever I get pea pods, that’s my cue!

  4. Pingback: Grenadier’s Artichoke Salad with Pea Pods & Mushrooms | trumpeter hill

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