ARTICHOKE RED PEPPER SALAD RECIPES
ARTICHOKE-RED PEPPER TOSSED SALAD RECIPE: HOW TO MAKE IT
During college, I lived in France, where I learned to make vinaigrette. My host family served the dressing with artichoke hearts. That inspired me to add them to my basic tossed salad when I returned home. —Rachel Hinz, St. James, Minnesota
Provided by Taste of Home
Categories Lunch
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 20-25 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine oil, vinegar, mustard, sugar and seasoned salt; cover and shake well. Drizzle over salad; toss to coat. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
ARTICHOKE & ROASTED RED PEPPER SALAD WITH ROASTED RED ...
Make and share this Artichoke & Roasted Red Pepper Salad With Roasted Red Pepper recipe from Food.com.
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Halve cooked artichokes lengthwise; scoop out center petals and fuzzy centers. Remove outer leaves and reserve to garnish salad; or refrigerate to use for snacks another time. Thinly slice hearts. Cover; set aside.
- Place whole bell peppers under preheated broiler; broil under high heat until charred on all sides, turning frequently with tongs. Carefully remove from oven with tongs; place in a paper bag for 15 minutes to steam skins. Carefully remove peppers from bag; remove seeds and ribs. Strip off skins; slice peppers into julienne strips.
- Prepare Dressing: In blender or food processor container, place 1/4 of the bell pepper strips, vinegars, garlic, basil, rosemary. Cover and process until well blended and nearly smooth.
- Assemble Salads: Arrange reserved cooked artichoke leaves or lettuce leaves on 8 salad plates. Arrange sliced artichoke hearts, remaining 3/4 of the bell pepper strips, red onion and olive slices on artichoke or lettuce leaves.
- Spoon dressing over salads. Makes 8 salads.
Nutrition Facts : Calories 96.9, FatContent 1.3, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 195.6, CarbohydrateContent 19.1, FiberContent 8.6, SugarContent 3, ProteinContent 5
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