Best 6 Artichoke Tossed Salad Recipes
**Indulge in a Culinary Symphony: Discover the Enchanting World of Artichoke Tossed Salad Recipes**
Prepare to embark on a culinary adventure as we explore the delectable world of artichoke tossed salad recipes. This versatile dish, a true symphony of flavors and textures, offers a delightful balance of savory, tangy, and refreshing elements. Whether you seek a light and crisp lunch option, a vibrant side dish to complement your main course, or a healthy and satisfying meal, these recipes will tantalize your taste buds and leave you craving more.
**From classic combinations to innovative twists, our collection of artichoke tossed salad recipes caters to diverse preferences and dietary needs. Dive into the goodness of the Mediterranean with our Greek Artichoke Salad, where succulent artichoke hearts mingle with crisp cucumbers, juicy tomatoes, and tangy feta cheese, all drizzled in a vibrant lemon-oregano dressing. Experience the vibrant flavors of Mexico in our Mexican Artichoke Salad, featuring grilled artichoke quarters tossed with sweet corn, black beans, and a zesty chipotle dressing. For a taste of Asian inspiration, try our Asian Artichoke Salad, where marinated artichokes unite with crunchy noodles, bell peppers, and a sweet and tangy ginger-soy dressing.**
**Our recipes cater to various dietary preferences as well. For a vegan delight, our Vegan Artichoke Salad combines roasted artichoke hearts with quinoa, roasted sweet potatoes, and a creamy avocado dressing. Those on a gluten-free diet will find solace in our Gluten-Free Artichoke Salad, where artichokes share the stage with grilled chicken, roasted red peppers, and a tangy balsamic vinaigrette. If you're looking for a lighter option, our Artichoke and Spinach Salad offers a refreshing blend of artichoke hearts, baby spinach, and a tangy lemon-mustard dressing.**
**As you venture through our collection, you'll discover an array of flavors and textures that will leave you in awe. The artichoke, with its slightly nutty and subtly sweet flavor, serves as the culinary centerpiece, while an ensemble of fresh vegetables, herbs, and dressings harmonize to create a symphony of taste. Whether you prefer a classic vinaigrette, a creamy dressing, or a tangy marinade, our recipes offer a dressing for every palate.**
**So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that celebrates the versatility and deliciousness of artichoke tossed salads. From classic combinations to innovative twists, and from vegan to gluten-free options, our recipes promise a delightful experience that will leave you craving more.**
ARTICHOKE TOSSED SALAD
I used to care for an elderly woman who loved artichokes, so I created this salad especially for her. Not only is it convenient to make with bottled Italian dressing, but you can dress it up with salad shrimp, too.-Melissa Mosness, Loveland, Colorado
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a salad bowl, combine the lettuce, artichokes, mushrooms and olives. Drizzle with salad dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 101 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 439mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
ARTICHOKE-RED PEPPER TOSSED SALAD
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
Time 15m
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 :
ALL TOSSED UP RED POTATO AND ARTICHOKE SALAD
I volunteered to plan and cook for a 200 guest wedding reception 3,000 miles away from my home! I arrived 5 days early to hunt down ingredients throughout a 60-mile radius! What a challenge! I planned to make a mustard vinaigrette for a red potato salad. However, at the end of one exhausting day, I accidentally whisked into the...
Provided by Merry Graham
Categories Other Salads
Time 25m
Number Of Ingredients 17
Steps:
- 1. Bring a large stockpot of water to a boil, and add salt. Add red potatoes, and cook until tender, about 15 minutes. Drain potatoes, cool, and cut in quarters; place in a large salad bowl. Add to the potatoes blanched green beans, celery, cherry tomatoes, and artichoke hearts; set aside.
- 2. In a small bowl, whisk marinate juice, olive oil, lemon zest, lemon juice, green onions, sugar, and salt. Pour over potatoes, add basil, parsley, and bacon bits, LIGHLY TOSS. Cover and chill potato salad in refrigerator for at least 1 hour. To serve, sprinkle with pepper and salt to taste. Yields: 12 cups.
POTLUCK ARTICHOKE TOSSED SALAD
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
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-PEPPERONI TOSSED SALAD
Angie Smith of Clarksville, Tennessee modeled this colorful and festive salad after one she and husband Bob first tasted in an Italian restaurant. "It's so fast, fresh and goes with almost any pasta meal I make," she says. "It takes only minutes to prepare, and you can vary the recipe by substituting different cheeses or Italian ham. "
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large salad bowl, combine the greens, artichokes, cheese if desired, pepperoni, onion and pimientos. Drizzle with dressing and toss to coat. Serve immediately.
Nutrition Facts : Calories 164 calories, Fat 12g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 708mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
BACON BLUE CHEESE ARTICHOKE TOSSED SALAD
It's a cinch to mix this zesty salad together for a potluck. "It'll feed a crowd and then some," attests Karin Graw from Hudson, Wisconsin. "For a lighter version, I use less oil and a sugar substitute for the dressing and toss in turkey bacon. Either way, it tastes great."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 20-24 servings.
Number Of Ingredients 14
Steps:
- In a large salad bowl, combine the first seven ingredients; cover and refrigerate. In a blender or food processor, combine the vinegar, onion, brown sugar, mustard, salt and pepper; cover and process until smooth. With blender running, add oil in a steady stream; blend until thickened. Drizzle over salad; toss gently. Serve immediately.
Nutrition Facts : Calories 94 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 307mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Select the freshest artichokes: 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 about 1 inch from the base and remove the tough outer leaves until you reach the pale green leaves.
- Preserve the artichokes in water: To prevent the artichokes from browning, place them in a bowl of cold water with a squeeze of lemon juice until ready to use.
- Cook the artichokes thoroughly: Steaming or boiling the artichokes until they are tender is the key to a delicious salad. Overcooking can make them mushy, so check their doneness by piercing them with a fork.
- Choose a flavorful dressing: A well-balanced dressing can enhance the natural flavor of the artichokes. Experiment with different combinations of olive oil, vinegar, herbs, and spices to create a dressing that suits your taste.
- Add some crunch: To add texture and contrast to the salad, consider incorporating crunchy elements such as toasted nuts, croutons, or crisp vegetables like celery or bell peppers.
- Serve the salad promptly: Artichoke salad is best enjoyed fresh, as the artichokes can become soggy if left to sit for too long. Serve the salad as soon as it is assembled.
Conclusion:
An artichoke-tossed salad is a delightful and nutritious dish that combines the unique flavor of artichokes with a variety of fresh ingredients. By following the tips and tricks outlined in this article, you can create a delicious and visually appealing salad that is sure to impress your family and friends. Experiment with different dressing options and additional ingredients to tailor the salad to your personal preferences. Whether served as a main course or a side dish, an artichoke salad is a versatile and satisfying culinary creation that celebrates the goodness of this remarkable vegetable.
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