TOSSED SALAD WITH ARTICHOKES
This is a wonderful salad recipes that I acquired from a friend. It's quick and easy to prepare, and is always a hit with my family and guests.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the lettuces, onion, artichoke hearts and Parmesan cheese. In a small bowl, whisk the oil and vinegar; drizzle over salad and toss to coat.
Nutrition Facts : Calories 161 calories, Fat 15g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 140mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
SALAD WITH ARTICHOKES
This was given to me by a friend, who got it from a little pasta house restaurant in her hometown. It calls for mixed greens, red onion and artichokes with a vinegar and oil dressing.
Provided by Cindy
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 15m
Yield 5
Number Of Ingredients 9
Steps:
- In a large bowl, combine the mixed greens, onion, and artichoke hearts.
- In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic.
- Pour enough dressing over salad to coat, and toss well. Sprinkle with grated cheese, and serve.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 14.3 g, Cholesterol 2.6 mg, Fat 23 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 718.9 mg, Sugar 1.1 g
ARTICHOKE TOSSED SALAD
I used to care for an elderly woman who loved artichokes, so I created this salad especially for her. Not only is it convenient to make with bottled Italian dressing, but you can dress it up with salad shrimp, too.-Melissa Mosness, Loveland, Colorado
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a salad bowl, combine the lettuce, artichokes, mushrooms and olives. Drizzle with salad dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 101 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 439mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
ARTICHOKE MUSHROOM SALAD
Make and share this Artichoke Mushroom Salad recipe from Food.com.
Provided by julie g.
Categories Vegetable
Time 20m
Yield 1 1/2 cup servings, 8 serving(s)
Number Of Ingredients 14
Steps:
- In small jar with lid, combine all vinaigrette ingredients. Shake until well mixed.
- In large serving bowl, combine all salad ingredients; toss gently. Pour vinaigrette over salad; toss to coat.
ARTICHOKE & LEMON SALAD
Tom Kime's simple summer salad is perfect for outdoor entertaining, and involves the minimum of fuss
Provided by Tom Kime
Categories Dinner, Lunch, Side dish
Time 45m
Number Of Ingredients 12
Steps:
- Three hours before serving, put the two whole lemons into a saucepan of water with the rock salt. Place a small lid or saucer on the lemons to keep them submerged and simmer for 10 minutes until they are soft when tested with the point of a knife. Tip the lemons into a sieve and cool under the cold tap.
- Dry roast the almonds in a small frying pan until golden brown, stirring frequently to make sure they don't burn, then set aside. In a large bowl, mix the thyme with the honey, vinegar and olive oil. Squeeze the juice from the remaining lemon and add to the honey mixture.
- Halve the boiled lemons, then trim away all the flesh and membranes with a sharp knife and discard.Remove all the bitter white pith from the inside of the skin. Finely chop the remaining thin pieces of lemon skin and toss them into the dressing with the artichokes. Taste, adding more fresh lemon juice if too salty. Pile into a serving dish, cover and keep at cool room temperature.
- To serve: arrange the cold meat on a platter. Toss the rocket into the salad with the roasted almonds (add the nuts at the last minute so they remain crunchy) and serve in a bowl.
Nutrition Facts : Calories 432 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.78 milligram of sodium
SPINACH AND ARTICHOKE SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.
ARTICHOKE SALAD
I have seen this recipe on my favorite channel (food network) and it looked so colorful with all the veggies , that I decided to make it in the same day for my parent in laws together with Acharuli xachapuri (Georgian Cheese bread) that made a great combination. Thank God, all went well and they loved both dishes:). I made some changes in the original recipe as always and it worked pretty well. The saltiness of capers and marinated peppers and artichokes is balanced with nice chunks of fresh mozzarella and little pieces of celery give crunch and great texture to the softness of those veggies. Here it is my artichoke salad with basil pesto dressing and grilled chicken breasts.
Provided by georgian girl
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 1. place artichoke hearts into the pan, drizzle with some olive oil and roast them in the oven for about 20-25 minutes.
- 2. sprinkle salt and pepper on the chicken breasts and grill or pan roast them, let them cool down little bit and then slice into bite size pieces.
- 3. cut cherry tomatoes into halves.
- 4. slice the peppers into stripes.
- 5. chop celery sticks into small cubes.
- 6. cut mozzarella into 1 inch size pieces.
- 7. Mix all the ingredients in the large bowl, add capers, salt, pepper and pesto, stir well and let it sit for about 30 minutes in the fridge so that every ingredient absorbs the flavor.
- Basil pesto.
- • 1 clove of garlic.
- • 7-8 pcs of basil.
- • ½ cup of olive oil.
- • 1 table spoon of viniger.
- • ½ lemon juice.
- • ½ cup of pine nuts or walnuts.
- • salt, pepper.
- preparation.
- • chop garlic and basil roughly and place them in the food processor.
- • add walnuts and keep processing.
- • add lemon juice, vinegar, oil, salt and pepper.
- • after all ingredients are well incorporated and mixed, turn the food processor off and check the taste.
- • If you are happy with the taste, toss pesto over the salad mix and let it sit for about 30 minutes to incorporate the flavor.
ROASTED ARTICHOKE SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
- Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
- Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.
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
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