Best Artichoke Tossed Salad Recipes

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ARTICHOKE TOSSED SALAD



Artichoke Tossed Salad image

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

2 cups each torn romaine, leaf and iceberg lettuce
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1 cup sliced fresh mushrooms
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup Italian salad dressing

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

ALL TOSSED UP RED POTATO AND ARTICHOKE SALAD



All Tossed Up Red Potato and Artichoke Salad image

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

1 Tbsp salt for boiling water
3 lb unpeeled whole baby red potatoes, 2-inches or under
2 c petite green beans, cut in half, snip ends, blanched 3 minutes
1 c chopped celery
2 c cherry tomatoes
2 c marinated artichoke hearts (in jar), if hearts don't come quartered, cut in quarters
1 c marinate juice from jar of marinated artichokes
1/4 c extra virgin olive oil
1 Tbsp lemon zest from one lemon
1 Tbsp fresh lemon juice from one lemon
1/2 c thinly sliced green onions
1 tsp sugar
1/2 tsp salt, additional salt to taste
1/4 c packed fresh basil, chopped
1/4 c chopped fresh parsley
1/2 c real bacon bits
1/2 tsp ground black pepper

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.

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 Taste of Home

Categories     Lunch

Time 15m

Yield 20-25 servings.

Number Of Ingredients 11

1 head medium head iceberg lettuce
1 bunch romaine, torn
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 medium sweet red peppers, julienned
1/2 cup thinly sliced red onion
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons Dijon mustard
2 teaspoons sugar
1 teaspoon seasoned salt
1/2 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 :

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

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-PEPPERONI TOSSED SALAD



Artichoke-Pepperoni Tossed Salad image

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

1 package (10 ounces) ready-to-serve salad greens
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup shredded Italian cheese blend, optional
1 package (3-1/2 ounces) sliced pepperoni
1/4 cup chopped red onion
1 jar (2 ounces) sliced pimientos, drained
1/3 to 1/2 cup Italian salad dressing

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



Bacon Blue Cheese 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," 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

2 bunches (1 pound each) romaine, torn
1 pound sliced bacon, diced, cooked and drained
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and sliced
1 package (4 ounces) crumbled blue cheese
1 cup sliced celery
1 medium sweet red pepper, sliced
1 medium sweet yellow pepper, sliced
6 tablespoons cider vinegar
1/4 cup chopped onion
4 teaspoons brown sugar
4 teaspoons spicy brown mustard
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup vegetable oil

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.

ARTICHOKE TOSSED SALAD



ARTICHOKE TOSSED SALAD image

Categories     Salad     Side     Lettuce

Yield 6 Servings

Number Of Ingredients 5

2 cups ea. torn romaine, leaf and iceberg lettuce
1 (6-1/2 oz.) jar marinated artichoke hearts, drained and chopped
1 cup sliced fresh mushrooms
1 (2-1/4 oz.) can sliced ripe olives, drained
1/2 cup Italian salad dressing

Steps:

  • In a salad bowl, combine the lettuce, artichokes, mushrooms and olives. Drizzle with salad dressing; toss to coat. Serve immediately.

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Artichoke tossed salad recipes have become increasingly popular in recent years due to the versatility of the artichoke as a vegetable. It is often served as a main dish or as a side salad that can accompany a variety of main courses. The artichoke is known for its unique flavor profile and texture, which blends well with other ingredients in a salad.

Health Benefits of Artichokes

Artichokes are known to be a healthy vegetable that is low in calories and high in fiber. They are also a good source of vitamins and minerals that are essential for maintaining good health. Artichokes contain antioxidants that help to fight against harmful free radicals in the body. They are also known to help with digestion, liver health, and blood sugar control.

Key Ingredients in Artichoke Tossed Salad Recipes

One of the key ingredients in artichoke tossed salad recipes is of course the artichoke. This can be either fresh or canned depending on the recipe. Other key ingredients that are commonly used in artichoke tossed salad recipes include:
1. Greens:
The base of an artichoke tossed salad is usually a bed of greens, which can range from simple lettuce leaves to more complex mixes of greens like arugula, spinach, and kale. The greens provide a fresh and crispy texture that pairs well with the heavier artichokes.
2. Other Vegetables:
Additional vegetables like cherry tomatoes, cucumbers, and red onion can add color and flavor to the artichoke tossed salad. These vegetables also provide additional vitamins and minerals that are beneficial to health.
3. Cheese:
Some artichoke tossed salad recipes include cheese, either crumbled or shaved. Feta, Parmesan, or goat cheese can add a tangy and salty flavor to the salad.
4. Nuts:
To add crunch to the salad, nuts like almonds, walnuts, or pecans can be added. These nuts also provide healthy fats and protein.
5. Dressing:
The dressing used in artichoke tossed salad recipes can vary greatly depending on personal preference. Common dressings include balsamic vinaigrette, lemon vinaigrette, and honey mustard dressing.

Types of Artichoke Tossed Salad Recipes

There are many different types of artichoke tossed salad recipes, each with their own unique flavor profile. Some popular recipes include:
1. Mediterranean Artichoke Salad:
This recipe combines canned artichokes with cherry tomatoes, cucumbers, red onion, and feta cheese. The salad is then dressed with a lemon vinaigrette and topped with olives and fresh parsley.
2. Artichoke and Asparagus Salad:
This recipe combines fresh asparagus with marinated artichokes, sliced red onion, and shaved Parmesan cheese. The salad is then dressed with a balsamic vinaigrette and topped with chopped almonds.
3. Artichoke and Avocado Salad:
This recipe combines fresh avocado with canned artichokes, cherry tomatoes, and mixed greens. The salad is then dressed with a honey mustard dressing and topped with crumbled goat cheese.
4. Artichoke and Quinoa Salad:
This recipe combines cooked quinoa with fresh arugula, canned artichokes, and sliced red pepper. The salad is then dressed with a lemon vinaigrette and topped with crumbled feta cheese and chopped parsley.

Conclusion

Artichoke tossed salad recipes are a tasty and healthy way to incorporate this versatile vegetable into your diet. With a variety of ingredients and dressings to choose from, there is a recipe to suit every taste preference. Whether served as a side dish or as a main course, an artichoke tossed salad is a delicious and nutritious addition to any meal.

Valuable Tips When Making Artichoke Tossed Salad Recipes

Artichoke tossed salad recipes are refreshing and healthy. They make a perfect main course or side dish. Artichokes themselves are a great source of vitamins, antioxidants, and minerals. They contain a high amount of fiber with low calories. Here are some valuable tips that you can follow when making artichoke tossed salad recipes.
1. Choose the Right Artichokes
Choosing the right artichokes is crucial when making artichoke tossed salad recipes. Look for firm, plump, and heavy artichokes. They should have tightly closed leaves and a vibrant green color. Avoid those with brown spots or discoloration. You can also use canned, frozen, or marinated artichoke hearts if you don't have fresh ones.
2. Prepare the Artichokes Correctly
Preparing artichokes for your tossed salad recipe can be a bit challenging. Follow these steps to prepare them correctly: - Wash the artichokes thoroughly under running water. - Cut the top third of the artichoke with a sharp knife. - Trim the stem and remove any tough outer leaves. - Cut the artichoke in half and scoop out the choke with a spoon. - Squeeze some lemon juice on the artichokes to prevent browning.
3. Pair Artichokes with Complementary Ingredients
When making artichoke tossed salad recipes, you can experiment with different ingredients to find the perfect combination. Here are some complementary ingredients to pair with artichokes: - Greens such as arugula, spinach, or mixed salad leaves. - Cheese such as feta, mozzarella, or parmesan. - Vegetables such as cherry tomatoes, cucumbers, or roasted peppers. - Nuts such as almonds, pine nuts, or hazelnuts. - Herbs such as parsley, basil, or mint.
4. Choose the Right Dressing
The right dressing can make all the difference in your artichoke tossed salad recipe. Here are some dressing options to choose from: - Lemon and olive oil dressing: Whisk together lemon juice, olive oil, salt, and pepper for a simple and refreshing dressing. - Balsamic vinaigrette: Mix balsamic vinegar, olive oil, honey, and Dijon mustard for a tangy and sweet dressing. - Yogurt dressing: Combine Greek yogurt, lemon juice, garlic, and dill for a creamy and flavorful dressing.
5. Serve the Salad at the Right Temperature
Serving the artichoke tossed salad recipe at the right temperature is important for the best taste and texture. Here are some tips to follow: - If you're serving the salad immediately after preparing it, make sure all the ingredients are at room temperature. - If you're storing the salad in the fridge, keep the dressing separate and toss it just before serving. - If you're serving individual portions, chill the plates beforehand to keep the salad cool.
6. Add Protein for a Complete Meal
Adding protein to your artichoke tossed salad recipe is a great way to make it a complete and satisfying meal. You can add grilled chicken, shrimp, or tofu for a vegetarian option. You can also add boiled eggs or canned beans for additional protein.
7. Garnish and Season Creatively
The final touch of your artichoke tossed salad recipe is the garnish and seasoning. Here are some creative ways to do this: - Garnish the salad with shaved parmesan, crumbled feta, or chopped herbs. - Season the salad with salt, pepper, paprika, or cumin for additional flavor. - Add a crunch to your salad by topping it with croutons, toasted nuts, or seeds.

Conclusion

Creating artichoke tossed salad recipes can be fun and easy with these valuable tips. Follow these tips to choose the right artichokes, prepare them correctly, pair them with complementary ingredients, choose the right dressing, serve the salad at the right temperature, add protein, and garnish and season creatively. Whether it's for a family dinner or a dinner party, your artichoke tossed salad recipe will surely be a hit.

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