MARINATED-ARTICHOKE AND GREEN-BEAN PASTA SALAD
Tangy jarred artichokes from the pantry are brightened up with fresh ingredients for this make-ahead pasta salad: green beans, parsley, lemon, and red onion.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Cook pasta in a pot of generously salted water according to package directions. Add green beans to pot 4 minutes before end of cooking. Drain; transfer pasta and green beans to a large rimmed baking sheet. Drizzle with 1 tablespoon oil; toss to coat. Let cool slightly.
- Drain artichokes; whisk brine and reserve 1/2 cup. Chop artichokes into 1-inch pieces. Transfer pasta and green beans to a large bowl. Add artichokes and reserved brine, parsley, lemon zest and juice, onion, cheese, and remaining 2 tablespoons oil; toss to combine. Season with salt and red-pepper flakes. Serve room temperature or chilled. Pasta can be made up to 4 hours ahead.
COLD GREEN BEAN AND ARTICHOKE SALAD
A hearty and delicious salad for potlucks, barbecues, and family get-togethers.
Provided by McLaughlinMom
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 30m
Yield 5
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil and add green beans. Cook until tender-crisp, 2 to 3 minutes. Drain and transfer to an ice bath to stop the cooking process, about 5 minutes. When cooled, drain well and pat dry. Set aside.
- Combine blanched green beans, tomatoes, artichokes, red onion, black olives, beans, and parsley in a large bowl.
- Whisk together balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a cup. Add olive oil in a steady stream while whisking until dressing has emulsified.
- Pour dressing over salad and finish with freshly shaved Parmesan cheese. Garnish with a sprig of parsley, if desired.
Nutrition Facts : Calories 363.1 calories, Carbohydrate 26.2 g, Cholesterol 0.9 mg, Fat 27.5 g, Fiber 7.1 g, Protein 7.1 g, SaturatedFat 3.3 g, Sodium 576 mg, Sugar 2.3 g
RADICCHIO, GREEN BEAN, AND GOLDEN RAISIN SALAD
Make and share this Radicchio, Green Bean, and Golden Raisin Salad recipe from Food.com.
Provided by The Hungry Hutch
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Bring wine and star anise to a boil. Pour over raisins and let soak for at least 15 minutes. Drain and remove star anise.
- In a skillet over medium heat, sauté green beans in oil until they begin to soften. Add radicchio and season with salt and pepper. Cook until radicchio begins to wilt and beans are still slightly firm.
- In a bowl, whisk vinegar and sesame oil to make a vinaigrette. Season with salt and pepper.
- Toss radicchio, green beans, and raisins together in the dressing. Garnish with sesame seeds.
Nutrition Facts : Calories 396.7, Fat 14.3, SaturatedFat 2.1, Sodium 23.8, Carbohydrate 47.7, Fiber 7.6, Sugar 30, Protein 5.5
RADICCHIO, FRISéE, AND ARTICHOKE SALAD
Categories Salad Leafy Green No-Cook Vegetarian Lemon Artichoke Vegan Endive Gourmet
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Squeeze juice from 1 lemon half into a large bowl of cold water, then drop same half into water.
- Cut off stem of 1 artichoke and discard. Cut off top inch of artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
- Cut remaining leaves flush with top of artichoke bottom with a sharp knife, then pull out purple leaves and scoop out fuzzy choke with a melon-ball cutter. Rub cut surfaces with remaining lemon half. Trim remaining dark green fibrous parts from base and sides of artichoke with sharp knife, then rub cut surfaces with same lemon half and drop artichoke into the acidulated water. Repeat with remaining artichokes.
- Just before serving, slice artichokes paper-thin crosswise with slicer. Immediately toss with frisée and radicchio in a large bowl. Drizzle with oil and toss. Sprinkle with kosher salt and pepper and toss. Drizzle with vinegar (to taste) and toss again.
GRILLED RADICCHIO SALAD WITH LEMON VINAIGRETTE
Categories Salad Bean Citrus Leafy Green Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- For vinaigrette:
- Whisk all ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate. Rewhisk before using.)
- For salad:
- Prepare barbecue (medium-high heat). Place beans, radicchio, and artichoke hearts in large bowl. Add 6 tablespoons dressing and toss to coat. Grill vegetables until crisp-tender and browned in spots, turning occasionally, about 3 minutes. Cut beans in half crosswise. Coarsely chop radicchio. Return vegetables to same bowl. Add greens and Asiago cheese. Toss with enough dressing to coat. Season salad to taste with salt and pepper. Serve warm.
- *Available at Italian markets, specialty foods stores, and some supermarkets.
GREEN BEANS WITH RADICCHIO
The wait's over! Seasonal green veggies glisten now in bins at farmstands and supermarkets, so stake your claim. Sides with snap peas, green beans, spinach, and zukes are rich in vitamins, nutrients, and-most important-taste. Plus, you can get them to the table in a flash.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a large skillet, combine beans and 1/2 cup water; season with salt. Bring to a boil over medium-high. Cook until water has evaporated, about 5 minutes.
- Add oil, radicchio, and shallot. Cook, stirring occasionally, until beans are crisp-tender and radicchio has wilted, 2 to 3 minutes. Remove from heat; stir in vinegar, and season with salt and pepper.
Nutrition Facts : Calories 88 g, Fat 4 g, Fiber 4 g, Protein 3 g
ARTICHOKE BEAN SALAD
"You can stir up this colorful bean salad in no time," assures Dixie Terry Goreville, Illinois. Two kinds of canned beans and a jar of artichokes pick up fast flavor when tossed with prepared salad dressing.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, toss all ingredients. Cover and refrigerate until serving.
Nutrition Facts : Calories 130 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 472mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.
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