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.
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
GRILLED SQUASH (PERFECTLY SEASONED!)
Here's how to make the best grilled squash, charred and seasoned to perfection! It's easy to grill up this tasty summer side dish.
Provided by Sonja Overhiser
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
- Slice the squash on the bias, about 1/2" thick. Place it in a bowl and mix it with the olive oil, oregano, garlic powder, onion powder, kosher salt, and red pepper flakes (if using).
- Place the squash directly on the grill grates and grill for about 2 to 3 minutes per side (4 to 6 minutes total), until charred and tender. Taste and add a few pinches of additional salt if necessary.
GRILLED SQUASH AND ARTICHOKE SALAD
We LOVE grilled summer squash so I always make a jumbo batch and have leftovers. Sometimes we reheat it for lunch. Sometimes I combine it with other summer goodies and a couple pantry staples for this salad. If you aren't in the habit of grilling squash try this recipe Recipe #222171 to get the raw materials. "Cooking" time is chilling time.
Provided by 3KillerBs
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Toss all ingredients except Parsley in a large bowl.
- Chill at least 30 minutes.
- Toss again then serve, garnishing each portion with chopped, fresh parsley if desired.
- Can be served as is, on a bed of lettuce, or in a sandwich or wrap.
- Note: Grilled eggplant or green tomatoes can be substituted for some or all of the squash but the flavor may overwhelm the dish and require adjustments to the seasoning.
Nutrition Facts : Calories 231.7, Fat 16.7, SaturatedFat 6.1, Cholesterol 29.9, Sodium 391.9, Carbohydrate 11.6, Fiber 4.6, Sugar 3.3, Protein 11.6
ARTICHOKE GRILLED STEAK SALAD
Loaded with veggies and laced with a tasty herb dressing, this satisfying, grilled-steak salad from our Test Kitchen boasts an easygoing elegance. Pair it with a crusty loaf of bread and red wine or iced tea for patio dinner or picnic.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large bowl, combine the tomatoes, onion, artichokes and mushrooms. In a small bowl, whisk the vinegar, oil, sugar, salt, oregano, rosemary, pepper and garlic. Pour over vegetable mixture; toss to coat. , Thinly slice steaks across the grain. Add beef and spinach to vegetable mixture; toss to coat.
Nutrition Facts :
EASY GRILLED SQUASH
This is grilled butternut squash recipe is one of my favorite ways to cook with fresh produce. I usually make it when I am grilling steak or chicken. -Esther Horst, Monterey, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the oil, garlic, salt and pepper. Brush over squash slices., Grill squash, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until tender.
Nutrition Facts : Calories 178 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges
ARTICHOKE SALAD
Make and share this Artichoke Salad recipe from Food.com.
Provided by PetsRus
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix everything together, add salt and pepper, taste or it needs more olive oil.
- Cover and leave in the fridge for an hour (optional).
- Serve with the lemon wedges.
Nutrition Facts : Calories 152.5, Fat 7.4, SaturatedFat 1.1, Sodium 67.8, Carbohydrate 21.2, Fiber 11, Sugar 5.8, Protein 4.5
GRILLED SUMMER SQUASH (EASY!)
This grilled squash recipe is a little different in that you don't have to slice up your squash prior to grilling, it still cooks up great. Plus it seems to be much easier.
Provided by RHOS6577
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the grill w/all burners on high for 10 minutes (lid down).
- Wash the squash, pat down dry. Trim the tops and bottoms, then rub olive oil over them.
- Once the gill is hot, turn off the center burner, turn the other burners to medium. Put the whole squash over the center burner, close the lid and cook until easily pierced with the tip of a sharp knife/fork. Depending on the size of the squash, this will take approximately 12-20 minutes.
- Turn the squash as needed.
- Transfer the squash to a cutting board, slice, then toss with the parsley, salt and pepper.
- Enjoy!
Nutrition Facts : Calories 150.7, Fat 13.8, SaturatedFat 1.9, Sodium 4.2, Carbohydrate 6.6, Fiber 2.2, Sugar 4.3, Protein 2.4
GRILLED YELLOW SQUASH
This is a tasty way to use up all the yellow squash you have pouring out of your garden every summer. I also do this same thing with zucchini.
Provided by Sarah Stephan
Categories Side Dish Vegetables Squash Summer Squash
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the grill for medium heat.
- Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill.
- Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper.
- Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 4.2 g, Fat 14.2 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 2 g, Sodium 2.1 mg
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