Best 5 Artichoke Roasted Red Pepper Salad With Roasted Red Pepper Recipes
**Artichoke and Roasted Red Pepper Salad: A Delightful Medley of Flavors and Textures**
Indulge in a symphony of flavors and textures with our Artichoke and Roasted Red Pepper Salad. This delectable dish combines the tangy and tender artichoke hearts, smoky and sweet roasted red peppers, briny and flavorful olives, and a medley of fresh herbs, all tossed in a luscious lemon-tahini dressing. The salad is not only a visual feast with its vibrant colors but also a delightful culinary experience that tantalizes your taste buds. Whether you're looking for a light lunch, a refreshing side dish, or a healthy appetizer, this salad will surely impress.
In addition to the main salad recipe, we also offer variations to suit your preferences and dietary needs. For those who prefer a vegan option, we have a delightful roasted red pepper and avocado salad with a creamy avocado dressing. If you're craving a warm and comforting meal, try our roasted artichoke and red pepper pasta with a rich tomato sauce. And for those who love a hearty salad, we have a recipe for a roasted vegetable and quinoa salad that combines roasted artichoke hearts, red peppers, and a variety of other vegetables with fluffy quinoa.
No matter which recipe you choose, you'll be delighted by the vibrant flavors and textures of our artichoke and roasted red pepper dishes. So, gather your ingredients, put on your apron, and let's embark on a culinary journey that will leave your taste buds dancing with joy.
TUSCAN ARTICHOKE SALAD
Steps:
- Whisk dressing ingredients: in a liquid measuring cup or small bowl, whisk together all of vinaigrette ingredients together. Season with generous pinch of salt & black pepper to taste.
- Toss salad with dressing: in a large bowl, arrange all of chopped vegetables. Drizzle with dressing and toss until coated, taste and adjust seasoning if needed and enjoy!
Nutrition Facts : Calories 279 kcal, Fat 20.9 g, Protein 5.9 g, Sugar 3.5 g, Carbohydrate 19.9 g, Sodium 601 mg, Fiber 5.7 g, ServingSize 1 serving
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 & ROASTED RED PEPPER SALAD WITH ROASTED RED PEPPER
Make and share this Artichoke & Roasted Red Pepper Salad With Roasted Red Pepper recipe from Food.com.
Provided by GG 38966
Categories Salad Dressings
Time 40m
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, Fat 1.3, SaturatedFat 0.2, Sodium 195.6, Carbohydrate 19.1, Fiber 8.6, Sugar 3, Protein 5
ARTICHOKE SPINACH DIP WITH ROASTED RED BELL PEPPERS
Frozen veggies make Guy Fieri's easy dip an option for any event. Thaw and drain the vegetables well before mixing in to keep the dip thick and creamy.
Provided by Guy Fieri
Categories appetizer
Time 31m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat a gas or charcoal grill to 350 degrees F.
- In a medium mixing bowl, add all the ingredients, except the chips, and mix well. Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil. Put on the grill over indirect heat (350 degrees F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even. Carefully remove from the grill and serve with the chips.
HOT ROASTED RED PEPPER AND ARTICHOKE DIP
This creamy, decadent dip is best served with slices of Italian bread as an appetizer, but is very filling and could be served as part of a main course! I make this in the crock pot so that it can be eaten whenever, but I'm sure it could be made in the oven too!
Provided by ROBYN050501
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 2h15m
Yield 20
Number Of Ingredients 7
Steps:
- Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.
- Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.
- Pour mixture into a slow cooker.
- Sprinkled the remaining mozzarella on top.
- Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.
Nutrition Facts : Calories 316.4 calories, Carbohydrate 21.1 g, Cholesterol 41.6 mg, Fat 19.9 g, Fiber 2.4 g, Protein 8.5 g, SaturatedFat 9.5 g, Sodium 430.8 mg, Sugar 1.1 g
Tips:
- Choose the freshest artichokes you can find. Look for artichokes that are heavy for their size, with tightly closed leaves and no signs of bruising or wilting.
- Trim the artichokes properly. Cut off the stem and the top inch or so of the leaves. Then, use a sharp knife to carefully remove the choke, the fuzzy center of the artichoke.
- Roast the artichokes and red peppers until they are tender and slightly charred. This will bring out their natural sweetness and flavor.
- Use a variety of greens in your salad. This will add color, texture, and flavor to the dish.
- Don't be afraid to experiment with different dressings. A simple vinaigrette is always a good choice, but you could also try a creamy dressing or a tangy citrus dressing.
Conclusion:
Artichoke and roasted red pepper salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful salad, give this recipe a try. You won't be disappointed!
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