Artichoke Red Pepper Tossed Salad Recipes

SALAD WITH ARTICHOKES

Salad with Artichokes image

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

Ingredients

4 cups mixed salad greens
½ red onion, sliced
1 (14 ounce) can artichoke hearts in water, drained
½ cup vegetable oil
½ cup red wine vinegar
1 teaspoon seasoned salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
3 tablespoons grated Parmesan cheese

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

POTLUCK ARTICHOKE TOSSED SALAD

Potluck Artichoke Tossed Salad image

It's a cinch to mix this zesty salad together for a potluck. It'll feed a crowd and then some. For a lighter version, I use less oil and a sugar substitute for the dressing and toss in turkey bacon.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10-12 servings.

Number Of Ingredients 14

Ingredients

1 bunch romaine (1 pound), torn
1/2 pound sliced bacon, cooked and crumbled
1 jar (7-1/2 ounces) marinated artichoke hearts, drained and sliced
1/2 cup crumbled blue cheese
1/2 cup sliced celery
1/2 cup chopped sweet red pepper
1/2 cup chopped sweet yellow pepper
3 tablespoons cider vinegar
2 tablespoons chopped onion
2 teaspoons brown sugar
2 teaspoons spicy brown mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil

Steps:

In a large salad bowl, combine the romaine, bacon, artichoke hearts, cheese, celery and sweet peppers. Cover and refrigerate until ready to serve. , In a blender or food processor, combine the vinegar, onion, brown sugar, mustard, salt and pepper; cover and process until smooth. While processing, add oil in a steady stream; blend until thickened. Drizzle over salad; toss gently to coat. Serve immediately.

Nutrition Facts : Calories 107 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 333mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

ARTICHOKE-RED PEPPER TOSSED SALAD

Artichoke-Red Pepper Tossed Salad image

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 Allrecipes Member

Time 15m

Yield 20

Number Of Ingredients 11

Ingredients

1 head iceberg lettuce, torn
1 head romaine, torn
1 (14 ounce) can water packed artichoke hearts, drained and chopped
2 medium (blank)s medium sweet red peppers, julienned
½ cup thinly sliced red onion
½ cup olive oil
½ cup red wine vinegar
2 tablespoons Dijon mustard
2 teaspoons sugar
1 teaspoon seasoned salt
½ cup shredded Parmesan cheese

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 79.4 calories, Carbohydrate 4.9 g, Cholesterol 1.8 mg, Fat 6.1 g, Fiber 1.4 g, Protein 1.8 g, SaturatedFat 1.1 g, Sodium 191.6 mg, Sugar 1.7 g

ARTICHOKE-RED PEPPER TOSSED SALAD

Artichoke-Red Pepper Tossed Salad image

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 Allrecipes Member

Time 15m

Yield 20

Number Of Ingredients 11

Ingredients

1 head iceberg lettuce, torn
1 head romaine, torn
1 (14 ounce) can water packed artichoke hearts, drained and chopped
2 medium (blank)s medium sweet red peppers, julienned
½ cup thinly sliced red onion
½ cup olive oil
½ cup red wine vinegar
2 tablespoons Dijon mustard
2 teaspoons sugar
1 teaspoon seasoned salt
½ cup shredded Parmesan cheese

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 79.4 calories, Carbohydrate 4.9 g, Cholesterol 1.8 mg, Fat 6.1 g, Fiber 1.4 g, Protein 1.8 g, SaturatedFat 1.1 g, Sodium 191.6 mg, Sugar 1.7 g

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