TOMATO AND ARTICHOKE SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a bowl whisk together Dijon and balsamic vinegar, gradually whisk in the olive oil. Season with salt and pepper.
- Toss vegetables with vinaigrette and parsley, transfer to serving bowl.
ANTIPASTI POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Soak the red onion in a small bowl of ice water, 10 minutes; drain and pat dry.
- Meanwhile, put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add 1/4 cup olive oil, 2 tablespoons vinegar, the sugar, 1/2 teaspoon salt and a few grinds of pepper; toss until the potatoes absorb most of the dressing.
- Add the giardiniera, provolone, salami, artichoke hearts, olives and red onion to the bowl with the potatoes; toss. Let cool to room temperature.
- Drizzle the potato salad with the remaining 3 tablespoons olive oil and 1 tablespoon vinegar. Add the basil and season with salt and pepper. Toss again just before serving.
POTATO ARTICHOKE SALAD
An unusual (for me) blend of ingredients in a non-mayo potato salad. I prefer it warm but the original recipe does suggest serving it chilled. Your choice.
Provided by SusieQusie
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil and cook 20 minutes or until tender.
- Add the green beans to the potatoes and cook 2 minutes more or until beans are crisp-tender. Remove from heat and drain well.
- Drain artichokes, reserving 2 tablespoons of the yummy marinade.
- Chop artichokes and add to potatoes and beans. Toss in the olives.
- Combine reserved artichoke marinade, vinegar, parsley, salt and pepper.
- Drizzle dressing over salad, tossing to coat. Cover and chill.
- Serving = 1 cup.
POTATO TOSSED SALAD
Instead of serving potato salad plus a tossed salad, I combine the two into one unique and colorful recipe that's met with many compliments. The red potatoes take on added flavor as they marinate. -Priscilla Weaver, Hagerstown, Maryland
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the first five ingredients. Add potatoes and toss gently. Cover and refrigerate for 1 hour. Drain, reserving dressing. , Place salad greens in a large bowl. Arrange tomatoes, cucumber, onion, cheese and potatoes on top. Drizzle with the reserved dressing.
Nutrition Facts : Calories 177 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 156mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
POTATO SALAD WITH CAPERS, KALAMATA OLIVES AND ARTICHOKE HEARTS
From our local newspaper. Use any thin skinned potatoes with a lower starch content. Can be served warm or chilled.
Provided by COOKGIRl
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot of boiling water cook the potatoes until fork tender.
- Drain and set aside to cool. Once cooled, cut up into chunks. If you wish, you can peel the potatoes before cutting up into chunks.
- Add the potatoes to a salad bowl. Pour the vegetable broth over the potatoes and stir gently to coat.
- Add the fresh parsley, kalamata olives, artichokes, olive oil, vinegar, green onion, capers and garlic. Toss. Season to taste with salt and pepper.
- To serve warm, allow salad to sit for 30 minutes or chill to serve cold.
- Just before serving, adjust seasonings if necessary.
- Servings are estimated.
- For Vegetarain option omit the chicken broth and use Vegetable broth.
Nutrition Facts : Calories 178.7, Fat 10.1, SaturatedFat 1.4, Sodium 155.2, Carbohydrate 20.8, Fiber 3.4, Sugar 1.7, Protein 2.8
ARTICHOKE TOSSED SALAD
It's a cinch to mix this zesty salad together for a potluck. 'It'll feed a crowd and then some,' attests Karin Graw from Hudson, Wisconsin. 'For a lighter version, I use less oil and a sugar substitute for the dressing and toss in turkey bacon. Either way, it tastes great.'
Provided by Allrecipes Member
Time 20m
Yield 20
Number Of Ingredients 14
Steps:
- In a large salad bowl, combine the first seven ingredients; cover and refrigerate. In a blender or food processor, combine the vinegar, onion, brown sugar, mustard, salt and pepper; cover and process until smooth. With blender running, add oil in a steady stream; blend until thickened. Drizzle over salad; toss gently. Serve immediately.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 4.4 g, Cholesterol 19.7 mg, Fat 15.2 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 4.9 g, Sodium 418.3 mg, Sugar 1.9 g
ALL TOSSED UP RED POTATO AND ARTICHOKE SALAD
I volunteered to plan and cook for a 200 guest wedding reception 3,000 miles away from my home! I arrived 5 days early to hunt down ingredients throughout a 60-mile radius! What a challenge! I planned to make a mustard vinaigrette for a red potato salad. However, at the end of one exhausting day, I accidentally whisked into the vinaigrette lemon and lime juice for a different recipe. My vinaigrette already had lots of vinegar in it! And so, I quickly grabbed a jar of artichoke marinate I had saved after using all of the artichokes in a tapenade. I doctored up the marinade and walaaa a lovely red potato salad evolved! I love dishes that are vibrant in color, so I added the green beans and tomatoes. My 30 pounds of red potatoes quickly vanished as guests raved about the salad. Many commented on how fresh the salad tasted. Lessons learned: #1 Don't ever TOSS marinades until all the cooking is over. #2 Don't cook when you are exhausted! #3. When a mistake is made just TOSS together whatever great ingredients you have at hand and your new dish just might be better than the dish you had planned. When I arrived back home, I pondered how well received the artichoke scented red potato, tomato, green bean salad was and decided to TOSS it together, in a smaller portion! I intentionally added artichoke marinade and also tossed in artichoke hearts. How rewarding to hear my husband say, "This is the best potato salad I've ever had. It is so fresh. So much better than that creamy stuff!".
Provided by Merry Graham @merrycarol
Categories Other Salads
Number Of Ingredients 17
Steps:
- Bring a large stockpot of water to a boil, and add salt. Add red potatoes, and cook until tender, about 15 minutes. Drain potatoes, cool, and cut in quarters; place in a large salad bowl. Add to the potatoes blanched green beans, celery, cherry tomatoes, and artichoke hearts; set aside.
- In a small bowl, whisk marinate juice, olive oil, lemon zest, lemon juice, green onions, sugar, and salt. Pour over potatoes, add basil, parsley, and bacon bits, LIGHLY TOSS. Cover and chill potato salad in refrigerator for at least 1 hour. To serve, sprinkle with pepper and salt to taste. Yields: 12 cups.
YUKON GOLD POTATO AND ARTICHOKE SALAD
Categories Salad Potato Vegetarian Lunch Lemon Artichoke Spring Vegan Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 19
Steps:
- FOR SALAD:
- Cook potatoes in large pot of boiling salted water until just tender, about 22 minutes. Drain well. Cool. Cut into 1-inch pieces.
- Halfway fill large bowl with cold water. Squeeze in juice from half of lemon. Cut second lemon half in half. Cut off stem from 1 artichoke and rub exposed area with cut side of lemon piece. Starting from base of artichoke, bend each leaf back and snap off where leaf breaks naturally. Continue until light green leaves are exposed. Cut off top 2 inches of artichoke above heart. Using small sharp knife, cut off all dark green areas. Cut artichoke heart into quarters. Rub all cut surfaces with lemon piece. Cut out choke and pink inner leaves from each section and discard. Place artichoke heart sections in water with lemon juice. Repeat with remaining artichokes.
- Combine 1 2/3 cups water, olive oil, wine, peppercorns, coriander and thyme in heavy large saucepan and bring to boil. Drain artichokes. Add to saucepan. Cook until tender, about 15 minutes. Drain. Cool. Cut into slices. (Potatoes and artichokes can be made 1 day ahead. Cover separately and refrigerate.)
- Mix potatoes, artichoke slices, red onion, green onions, tomato, olives and basil in large bowl.
- FOR DRESSING:
- Mix lemon juice and mustard in medium bowl. Gradually whisk in olive oil. Mix into salad. Season to taste with salt and pepper.
VEGGIE NICOISE SALAD
More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. -Elizabeth Kelley, Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- For vinaigrette, whisk together the first 8 ingredients. In another bowl, toss kidney beans and onion with 1 tablespoon vinaigrette. Set aside bean mixture and remaining vinaigrette., Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-15 minutes. Drain. While potatoes are warm, toss with 1 tablespoon vinaigrette; set aside., In a pot of boiling water, cook asparagus just until crisp-tender, 2-4 minutes. Remove with tongs and immediately drop into ice water. Drain and pat dry. In same pot of boiling water, cook green beans until crisp-tender, 3-4 minutes. Remove beans; place in ice water. Drain and pat dry., To serve, toss asparagus with 1 tablespoon vinaigrette; toss green beans with 2 teaspoons vinaigrette. Toss romaine with remaining vinaigrette; place on a platter. Arrange vegetables, kidney bean mixture, eggs, artichoke hearts and olives over top.
Nutrition Facts : Calories 329 calories, Fat 19g fat (4g saturated fat), Cholesterol 140mg cholesterol, Sodium 422mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 7g fiber), Protein 12g protein. Diabetic Exchanges
More about "all tossed up red potato and artichoke salad food"
POTATO & ARTICHOKE SALAD - HOUSE & HOME
From houseandhome.com
Estimated Reading Time 2 mins
10 BEST ARTICHOKE SALAD ITALIAN RECIPES - FOOD NEWS
From foodnewsnews.com
ARTICHOKE POTATO SALAD RECIPE: HOW TO MAKE IT | TASTE OF HOME
ALL TOSSED UP RED POTATO AND ARTICHOKE SALAD- WIKIFOODHUB
From wikifoodhub.com
RED POTATO SALAD WITH ASPARAGUS AND ARTICHOKE HEARTS
From recipelink.com
POTATO & ARTICHOKE SALAD - GLUTEN FREE CLUB
From glutenfreeclub.com
POTATO & ARTICHOKE QUICHES WITH ROMAINE & ORANGE SALAD - BLUE …
From blueapron.com
POTATO ARTICHOKE SALAD RECIPES
From recipes.servegame.org
ASTRAY RECIPES: LAMB~ ARTICHOKE & ROASTED POTATO SALAD
From astray.com
POTATO AND ARTICHOKE HEART PASTA SALAD - FORKS OVER KNIVES
From forksoverknives.com
ARTICHOKE SWEET POTATO SALAD - EAT 2 RUN
From eat2run.com
RED POTATO, ASPARAGUS, AND ARTICHOKE SALAD - GLUTEN FREE RECIPES
From fooddiez.com
RED POTATO, ASPARAGUS, AND ARTICHOKE SALAD PHOTOS - ALLRECIPES.COM
ROASTED RED PEPPER AND ARTICHOKE SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
ALL TOSSED UP RED POTATO AND ARTICHOKE SALAD | RECIPE
From pinterest.com
ARTICHOKE POTATO SALAD - FEED YOUR POTENTIAL
From fyp365.com
THREE BEAN AND ARTICHOKE SALAD RECIPES
From recipes.servegame.org
ROAST POTATOES WITH ARTICHOKES, MUSHROOMS, AND OLIVES
From healthy-delicious.com
RED POTATO SALAD WITH ASPARAGUS AND ARTICHOKE HEARTS
From recipelink.com
ALL TOSSED UP RED POTATO AND ARTICHOKE SALAD BEST RECIPES
From findrecipes.info
MARINATED ARTICHOKE SALAD RECIPES RECIPES ALL YOU NEED IS …
From stevehacks.com
ALL TOSSED UP RED POTATO AND ARTICHOKE SALAD | RECIPE | RED …
From pinterest.com.au
ARTICHOKE-RED PEPPER TOSSED SALAD - TASTE OF HOME
From stage.tasteofhome.com
TORTELLINI ARTICHOKE SALAD RECIPES
From recipes.servegame.org
ROASTED POTATO GARLIC AND RED PEPPER SALAD RECIPES
From recipes.servegame.org
RED POTATO, ASPARAGUS, AND ARTICHOKE SALAD - RED POTATO SALAD …
From worldrecipes.org
JERUSALEM ARTICHOKE AND POTATO SALAD | RICARDO
From ricardocuisine.com
CALIFORNIA POTATO SALAD - RECIPE GIRL®
From recipegirl.com
MARINATED POTATO-AND-ARTICHOKE SALAD RECIPE | MYRECIPES
From myrecipes.com
POTATO SALAD ARTICHOKE - RECIPES | COOKS.COM
From cooks.com
JAR ARTICHOKE SALAD - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
ARTICHOKE POTATO SALAD RECIPE | CDKITCHEN.COM
From cdkitchen.com
RED POTATO ASPARAGUS AND ARTICHOKE SALAD RECIPES
From recipes.servegame.org
ASTRAY RECIPES: LAMB, ARTICHOKE AND ROASTED POTATO SALAD
From astray.com
RED POTATO, ASPARAGUS, AND ARTICHOKE SALAD | RECIPESTY
From recipesty.com
RED POTATO AND ARTICHOKE SALAD RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love