Best 6 Artichoke Turkey Salami Salad Recipes

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Indulge your taste buds in a culinary journey with our tantalizing Artichoke Turkey Salami Salad, a delightful blend of flavors and textures that will leave you craving for more. This versatile dish serves as both an impressive appetizer and a satisfying main course, making it perfect for any occasion. With three variations to choose from, there's something for everyone to relish.

The Classic Artichoke Turkey Salami Salad is a timeless combination of tangy artichoke hearts, savory turkey, and flavorful salami, all united in a creamy mayonnaise dressing. For those seeking a lighter option, the Lemon-Herb Dressing Variation offers a refreshing twist with its zesty lemon and aromatic herbs, while the Greek Yogurt Dressing Variation provides a healthier alternative without compromising on taste.

Whichever variation you choose, this salad promises an explosion of flavors in every bite. The crisp artichoke hearts add a delightful crunch, while the tender turkey and savory salami contribute a satisfying protein punch. The creamy dressing brings it all together, creating a harmonious balance of flavors.

This versatile salad can be easily customized to your liking. Add a handful of chopped walnuts or almonds for an extra crunch, or sprinkle some crumbled feta cheese for a salty tang. Serve it on a bed of mixed greens or use it as a filling for sandwiches or wraps. No matter how you choose to enjoy it, the Artichoke Turkey Salami Salad is sure to be a hit.

So, gather your ingredients, put on your apron, and embark on a culinary adventure with our Artichoke Turkey Salami Salad. Let your taste buds experience the perfect harmony of flavors and textures in every bite. Bon appétit!

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN PASTA SALAD RECIPE



Italian Pasta Salad Recipe image

This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. A zesty Italian dressing brings it all together.

Provided by Suzy Karadsheh

Categories     Salad

Number Of Ingredients 18

¾ lb pasta, ((I recommend fusilli or rotini pasta) )
Kosher salt
1 pint cherry tomatoes (halved)
1 bell pepper (any color, cored and chopped)
1 shallot (chopped)
1 cup marinated artichoke hearts (6 ounces)
1/4 cup pitted kalamata olives
6 pepperoncini, (chopped)
6 to 8 ounces salami, (sliced into bite size pieces )
6 ounces mozzarella cheese, (torn (or mozzarella cheese balls))
½ cup packed chopped fresh parsley
½ cup packed chopped fresh basil leaves
¼ cup olive oil
2 tablespoons white wine vinegar
2 garlic cloves, (minced)
1 teaspoon dried oregano
½ to 1 teaspoon crushed red pepper flakes
Kosher salt and black pepper

Steps:

  • Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
  • In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
  • In a small bowl or measuring cup, mix the dressing ingredients together.
  • Pour the dressing over the pasta and toss to coat.

Nutrition Facts : Calories 292.3 kcal, Carbohydrate 31.1 g, Protein 13.2 g, SaturatedFat 4.6 g, Cholesterol 26.9 mg, Sodium 748.4 mg, Fiber 2.7 g, ServingSize 1 serving

ARTICHOKE-SALAMI STROMBOLI



Artichoke-Salami Stromboli image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 pound refrigerated pizza dough, at room temperature
1/4 cup extra-virgin olive oil, plus more for stretching
6 cups lightly packed baby spinach (about 5 ounces)
1/2 cup chopped marinated artichoke hearts, drained
4 ounces thinly sliced Genoa salami
4 ounces thinly sliced provolone cheese
2 tablespoons shredded parmesan cheese
1/3 cup chopped walnuts
4 stalks celery (with leaves), thinly sliced
Juice of 1/2 lemon
Kosher salt and freshly ground pepper

Steps:

  • Put an inverted baking sheet on the lowest oven rack and preheat to 400 degrees F. Divide the pizza dough in half. Press and stretch 1 piece into an 8-by-10-inch rectangle on an oiled surface using oiled hands; brush with 2 teaspoons olive oil.
  • Layer 1 cup spinach, half each of the artichokes, salami and provolone and 1/2 tablespoon parmesan on the dough, leaving a 1-inch border on the short sides and a 2-inch border on the long sides. Fold in the short sides, then the long sides, stretching to cover the filling; pinch at the seam. Repeat to make a second stromboli.
  • Arrange the stromboli seam-side down, 2 to 3 inches apart, on a piece of parchment; slide onto another inverted baking sheet. Cut a few slits into the tops and brush each with 2 teaspoons olive oil; sprinkle with the remaining 1 tablespoon parmesan. Slide the stromboli (on the parchment) onto the hot baking sheet. Bake until the crust is golden brown, about 25 minutes. Cool slightly.
  • Toast the walnuts in a dry skillet over medium heat, 5 minutes; cool. Toss the celery, the remaining 4 cups spinach and 2 tablespoons olive oil, the lemon juice and walnuts in a large bowl; season with salt and pepper. Cut each stromboli in half and serve with the salad.

Nutrition Facts : Calories 680 calorie, Fat 38 grams, SaturatedFat 11 grams, Cholesterol 40 milligrams, Sodium 1490 milligrams, Carbohydrate 63 grams, Fiber 4 grams, Protein 26 grams

TOASTED SALAMI AND TURKEY SANDWICHES



Toasted Salami and Turkey Sandwiches image

I made these sandwiches when I had extra salami from making a pizza earlier in the week. My husband and I both love them.

Provided by MahnaMahna

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

2 pub-style sandwich buns
1 -2 tablespoon butter or 1 -2 tablespoon margarine
1 slice mozzarella cheese
1 slice cheddar cheese
4 slices salami or 4 slices pepperoni
5 slices deli turkey or 5 slices deli chicken
1 tablespoon mayonnaise (optional)
1 tablespoon mustard (optional)

Steps:

  • Butter both halves of the buns.
  • Broil in the oven until just turning brown.
  • Remove from oven.
  • Add cheese to the top half of the bun.
  • Add turkey and salami to bottom half of bun.
  • Return to oven and broil until cheese just melted.
  • Remove from oven and add mayonnaise and mustard if desired.

Nutrition Facts : Calories 484.2, Fat 29.2, SaturatedFat 14.2, Cholesterol 117.3, Sodium 1867.8, Carbohydrate 28.2, Fiber 1.2, Sugar 6.5, Protein 27

RAW ARTICHOKE SALAD WITH CELERY AND PARMESAN



Raw Artichoke Salad with Celery and Parmesan image

To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.

Provided by David Downie

Categories     Salad     Cheese     Vegetable     Appetizer     Side     Christmas     Easter     Picnic     Vegetarian     Quick & Easy     Low Cal     High Fiber     Mother's Day     Backyard BBQ     Dinner     Lunch     Parmesan     Artichoke     Celery     Spring     Summer     Shower     Healthy     Potluck     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4-6 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
Kosher salt
Freshly ground black pepper
12 baby artichokes (about 1 pound), stems trimmed
1 cup thinly sliced celery
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
2 ounces shaved Parmesan

Steps:

  • Whisk oil and juice in a medium bowl. Season dressing with salt and pepper. Working with 1 artichoke at a time, break off outer leaves until only pale-green ones remain. Cut 1/2" off the top; trim dark green parts around stem and heart. Slice lengthwise very thinly and toss in dressing. Repeat with remaining artichokes. Mix in celery and remaining ingredients. Season with salt and pepper. Transfer to a platter and top with cheese.

ARTICHOKE & LEMON SALAD



Artichoke & lemon salad image

Tom Kime's simple summer salad is perfect for outdoor entertaining, and involves the minimum of fuss

Provided by Tom Kime

Categories     Dinner, Lunch, Side dish

Time 45m

Number Of Ingredients 12

3 lemons , plus a squeeze to taste
2 tbsp rock salt
140g blanched almond
1 tbsp fresh thyme leaves
2 tbsp clear honey
1 tbsp red wine vinegar
5 tbsp extra-virgin olive oil
2 x 400g cans artichoke hearts in salted water, rinsed and halved
50g bag rocket leaves
2 x 80g packs ready-sliced prosciutto (about 12 slices)
70g pack ready-sliced bresaola (about 11 slices)
70g pack ready-sliced salami napoli (about 12 slices)

Steps:

  • Three hours before serving, put the two whole lemons into a saucepan of water with the rock salt. Place a small lid or saucer on the lemons to keep them submerged and simmer for 10 minutes until they are soft when tested with the point of a knife. Tip the lemons into a sieve and cool under the cold tap.
  • Dry roast the almonds in a small frying pan until golden brown, stirring frequently to make sure they don't burn, then set aside. In a large bowl, mix the thyme with the honey, vinegar and olive oil. Squeeze the juice from the remaining lemon and add to the honey mixture.
  • Halve the boiled lemons, then trim away all the flesh and membranes with a sharp knife and discard.Remove all the bitter white pith from the inside of the skin. Finely chop the remaining thin pieces of lemon skin and toss them into the dressing with the artichokes. Taste, adding more fresh lemon juice if too salty. Pile into a serving dish, cover and keep at cool room temperature.
  • To serve: arrange the cold meat on a platter. Toss the rocket into the salad with the roasted almonds (add the nuts at the last minute so they remain crunchy) and serve in a bowl.

Nutrition Facts : Calories 432 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.78 milligram of sodium

ARTICHOKE AND SALMON SALAD



Artichoke and Salmon Salad image

This creamy and tangy salad is delicious a dip for crackers or crudites! Great for low-carb diets!

Provided by stephanie

Categories     Salad     Seafood Salad Recipes     Salmon Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 6

1 (4 ounce) package cream cheese, at room temperature
2 tablespoons chopped fresh parsley
½ lemon, juiced
1 teaspoon Greek seasoning (such as Cavender's®)
1 (2.6 ounce) pouch skinless, boneless pink salmon
1 (14 ounce) can artichoke hearts, drained and chopped

Steps:

  • Mix cream cheese, parsley, lemon, and Greek seasoning together in a bowl; fold in salmon and artichoke hearts.

Nutrition Facts : Calories 110.6 calories, Carbohydrate 6 g, Cholesterol 26.1 mg, Fat 7.5 g, Fiber 1.9 g, Protein 5.9 g, SaturatedFat 4.3 g, Sodium 422.3 mg

Tips and Conclusion

Looking for a delicious and easy-to-make salad recipe? Look no further than the Artichoke Turkey Salami Salad! This flavorful salad is packed with protein and healthy fats, and it's perfect for a light lunch or dinner. Here are a few tips for making the Artichoke Turkey Salami Salad: - **Use high-quality ingredients**. The better the quality of your ingredients, the better your salad will taste. Look for fresh artichokes, turkey salami, and vegetables. - **Don't overcook the artichokes**. Artichokes should be cooked until they are tender, but not mushy. If you overcook them, they will lose their flavor and texture. - **Use a good quality dressing**. The dressing is what brings all the flavors of the salad together. Use a dressing that is flavorful and complements the other ingredients in the salad. - **Serve the salad immediately**. The Artichoke Turkey Salami Salad is best served immediately after it is made. The longer it sits, the more the flavors will meld together and the salad will become less crisp.

The Artichoke Turkey Salami Salad is a delicious and healthy salad that is perfect for any occasion. It's easy to make and can be tailored to your own personal preferences. So next time you're looking for a light and refreshing salad, give the Artichoke Turkey Salami Salad a try!

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