Giardino Recipe

Time30m

Serves4

Arugula, Artichoke Hearts, Tomato, Mushroom, Broccoli, Spinach, Onion, Garlic, Vegan Mozzarella

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Ingredients

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1
Prepare the Vegetables
Rinse and dry the arugula and spinach. Chop the broccoli into small florets. Slice the mushrooms and tomato. Drain and chop the artichoke hearts. Dice the onion and mince the garlic.
2
Sauté the Aromatics
In a large skillet over medium heat, add a splash of olive oil. Once hot, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
3
Cook the Broccoli
Add the chopped broccoli to the skillet and sauté for another 5 minutes, until it turns bright green and is slightly tender.
4
Combine the Ingredients
In a large bowl, combine the sautéed mixture with arugula, spinach, artichoke hearts, sliced mushrooms, and chopped tomatoes. Toss gently to mix all ingredients.
5
Add Vegan Mozzarella
Sprinkle the vegan mozzarella over the salad mixture and toss gently again to combine.