Best Green Salad With Goat Cheese Artichoke Hearts And Migas Recipes

SALAD WITH ARTICHOKES

Salad with Artichokes image

This was given to me by a friend, who got it from a little pasta house restaurant in her hometown. It calls for mixed greens, red onion and artichokes with a vinegar and oil dressing.

Provided by Cindy

Categories Salad Green Salad Recipes Mixed Greens Salad Recipes

Time 15m

Yield 5

Number Of Ingredients 9

Ingredients

4 cups mixed salad greens
½ red onion, sliced
1 (14 ounce) can artichoke hearts in water, drained
½ cup vegetable oil
½ cup red wine vinegar
1 teaspoon seasoned salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
3 tablespoons grated Parmesan cheese

Steps:

In a large bowl, combine the mixed greens, onion, and artichoke hearts.
In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic.
Pour enough dressing over salad to coat, and toss well. Sprinkle with grated cheese, and serve.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 14.3 g, Cholesterol 2.6 mg, Fat 23 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 718.9 mg, Sugar 1.1 g

GREEN SALAD WITH GOAT CHEESE, ARTICHOKE HEARTS AND MIGAS

Green Salad with Goat Cheese, Artichoke Hearts and Migas image

Yield Serves 10

Number Of Ingredients 11

Ingredients

4 6.5-ounce jars marinated artichoke hearts, well drained
12 tablespoons extra-virgin olive oil
4 garlic cloves, minced
3 tablespoons minced fresh oregano
6 ounces thinly sliced prosciutto, coarsely chopped (about 1 1/2 cups)
5 cups 1/2-inch pieces crustless baguette (from one 16-ounce loaf)
6 cups lightly packed bite-size pieces romaine lettuce
4 cups lightly packed arugula (about 2 large bunches)
2/3 cup sliced red onion
4 tablespoons Sherry wine vinegar or balsamic vinegar
1 1/2 cups crumbled soft fresh goat cheese (such as Montrachet; about 5 ounces)

Steps:

Combine artichoke hearts, 6 tablespoons oil, 2 minced garlic cloves and 1 tablespoon oregano in medium bowl. Refrigerate at least 2 hours and up to 6 hours, tossing occasionally.
Heat remaining 6 tablespoons oil in heavy large skillet over medium-high heat. Add prosciutto; stir 2 minutes. Add bread pieces; stir to coat with oil. Mix in remaining 2 garlic cloves and 2 tablespoons oregano. Reduce heat to medium-low; stir until bread pieces begin to brown and are crisp on edges, about 10 minutes. Remove from heat. Season with pepper; sprinkle lightly with salt.
Place romaine, arugula, red onion and vinegar in large bowl. Add artichoke mixture; toss to blend. Season salad to taste with salt and pepper. Spoon bread mixture over center of salad. Sprinkle with goat cheese.