Artichoke Salad

Why Make This Recipe

Artichoke Salad is a delightful dish that brings together fresh and tasty ingredients. It’s perfect for lunch, a side dish, or even as a light dinner. This salad is not only colorful but also full of flavor, making it a great choice for gatherings or just a simple meal at home. The combination of marinated artichokes, peppery arugula, and the zest from the dressing creates a refreshing experience that everyone will love.

How to Make Artichoke Salad

Ingredients:

• 2 jars (12-14 oz each) artichoke hearts (quartered and marinated are best)
• 3 – 4 ounces arugula (that’s about 4 handfuls)
• 1 cup cherry tomatoes (halved)
• ½ red onion (thinly sliced)
• ½ cup black olives
• ¼ cup parmesan cheese (shaved)
• ¼ cup extra virgin olive oil
• 2 tablespoons vinegar (any, we use white wine vinegar)
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup (or honey)
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Directions:

1. Arrange the 3 – 4 ounces of arugula on a large serving platter or salad bowl.
2. Drain the 2 jars of artichoke hearts and scatter them on top of the arugula. If your artichokes aren’t quartered, cut them with a paring knife first. Tip: Save the oil from the artichokes and drizzle it on the salad before serving.
3. Top the salad with 1 cup of halved cherry tomatoes, ½ cup of black olives, and ½ of a thinly sliced red onion.
4. In a small jar, add the ingredients for the dressing: ¼ cup extra virgin olive oil, 2 tablespoons vinegar, 1 tablespoon lemon juice, 1 tablespoon maple syrup, ½ teaspoon dried oregano, ½ teaspoon dried basil, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
5. Close the lid and shake well. Alternatively, mix the ingredients in a small bowl.
6. Drizzle half of the dressing onto the salad and serve the remaining dressing in a bowl next to it for people to help themselves.
7. Serve with ¼ cup of shaved parmesan cheese on top.

How to Serve Artichoke Salad

Artichoke Salad is best served fresh. You can place it on the table as a main dish or alongside grilled meats or fish. It goes well with crusty bread or crackers, making it a versatile meal option.

How to Store Artichoke Salad

If you have leftovers, store the salad in an airtight container in the refrigerator. It will keep for about 1-2 days. However, the salad may become less crisp over time, so enjoying it fresh is recommended.

Tips to Make Artichoke Salad

• Use fresh, high-quality ingredients for the best flavor.
• Feel free to adjust the dressing ingredients according to your taste.
• If you prefer a vegetarian option, use nutritional yeast instead of parmesan cheese for a cheesy flavor.
• Experiment with adding other vegetables like bell peppers or cucumbers for extra crunch.

Variation

You can also add grilled chicken or shrimp for a more protein-rich salad. For a vegan version, skip the cheese and maple syrup and use agave syrup.

FAQs

1. Can I use canned artichokes instead of marinated ones?
Yes, you can use canned artichokes, but marinated ones will add more flavor to the salad.

2. How can I make this salad in advance?
You can prepare the salad ingredients in advance but add the dressing just before serving to keep everything fresh and crisp.

3. Is this salad suitable for meal prep?
Yes, this salad can be part of meal prep. Store the ingredients separately and combine them when ready to eat.

Artichoke Salad

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

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Description

A refreshing and colorful salad featuring marinated artichokes, arugula, and a zesty dressing, perfect for lunches or gatherings.

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Ingredients

Scale 1x2x3x

• 2 jars (12-14 oz each) artichoke hearts (quartered and marinated)
• 3 – 4 ounces arugula (about 4 handfuls)
• 1 cup cherry tomatoes (halved)
• ½ red onion (thinly sliced)
• ½ cup black olives
• ¼ cup parmesan cheese (shaved)
• ¼ cup extra virgin olive oil
• 2 tablespoons vinegar (white wine vinegar recommended)
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup (or honey)
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

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Instructions

1. Arrange the arugula on a large serving platter or salad bowl.
2. Drain the artichoke hearts and scatter them on top of the arugula.
3. Top the salad with cherry tomatoes, black olives, and sliced red onion.
4. Add the dressing ingredients to a small jar and shake well or mix in a small bowl.
5. Drizzle half of the dressing onto the salad and serve the remaining dressing in a bowl.
6. Serve the salad topped with shaved parmesan cheese.

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Notes

Best served fresh. Store leftovers in an airtight container in the refrigerator for 1-2 days.

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Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 4g
• Sodium: 480mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 10mg