All Tossed Up Red Potato And Artichoke Salad 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

POTATO TOSSED SALAD

Potato Tossed Salad image

Instead of serving potato salad plus a tossed salad, I combine the two into one unique and colorful recipe that's met with many compliments. The red potatoes take on added flavor as they marinate. -Priscilla Weaver, Hagerstown, Maryland

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
2 tablespoons lemon juice
2 teaspoons dried oregano
1 garlic clove, minced
1/4 teaspoon salt
1/2 pound small red potatoes, cooked, peeled and sliced
6 cups torn mixed salad greens
2 small tomatoes, cut into wedges
1 small cucumber, thinly sliced
1 small red onion, thinly sliced into rings
1/2 cup crumbled feta cheese

Steps:

In a small bowl, whisk together the first five ingredients. Add potatoes and toss gently. Cover and refrigerate for 1 hour. Drain, reserving dressing. , Place salad greens in a large bowl. Arrange tomatoes, cucumber, onion, cheese and potatoes on top. Drizzle with the reserved dressing.

Nutrition Facts : Calories 177 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 156mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

POTATO ARTICHOKE SALAD

Potato Artichoke Salad image

An unusual (for me) blend of ingredients in a non-mayo potato salad. I prefer it warm but the original recipe does suggest serving it chilled. Your choice.

Provided by SusieQusie

Categories Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs small red potatoes, quartered
1/2 lb fresh green beans, in 1 inch cuts
1 (6 ounce) bottle marinated artichoke hearts
2 tablespoons chopped kalamata olives
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Place potatoes in a saucepan and cover with water. Bring to a boil and cook 20 minutes or until tender.
Add the green beans to the potatoes and cook 2 minutes more or until beans are crisp-tender. Remove from heat and drain well.
Drain artichokes, reserving 2 tablespoons of the yummy marinade.
Chop artichokes and add to potatoes and beans. Toss in the olives.
Combine reserved artichoke marinade, vinegar, parsley, salt and pepper.
Drizzle dressing over salad, tossing to coat. Cover and chill.
Serving = 1 cup.

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

Ingredients

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 :

YUKON GOLD POTATO AND ARTICHOKE SALAD

Yukon Gold Potato and Artichoke Salad image

Categories Salad Potato Vegetarian Lunch Lemon Artichoke Spring Vegan Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 19

Ingredients

SALAD
8 medium Yukon Gold potatoes (about 2 3/4 pounds)
1 lemon, halved
4 large artichokes
1 2/3 cups water
1/3 cup olive oil
1/3 cup dry white wine
6 whole black peppercorns
6 coriander seeds
2 fresh thyme sprigs or 1/2 teaspoon dried
1/2 red onion, very thinly sliced
3 green onions, thinly sliced diagonally
1 tomato, peeled, seeded, chopped
10 black brine-cured olives (such a Niçois or Kalamata), pitted, chopped
6 fresh basil leaves, thinly sliced
DRESSING
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
3/4 cup olive oil

Steps:

FOR SALAD:
Cook potatoes in large pot of boiling salted water until just tender, about 22 minutes. Drain well. Cool. Cut into 1-inch pieces.
Halfway fill large bowl with cold water. Squeeze in juice from half of lemon. Cut second lemon half in half. Cut off stem from 1 artichoke and rub exposed area with cut side of lemon piece. Starting from base of artichoke, bend each leaf back and snap off where leaf breaks naturally. Continue until light green leaves are exposed. Cut off top 2 inches of artichoke above heart. Using small sharp knife, cut off all dark green areas. Cut artichoke heart into quarters. Rub all cut surfaces with lemon piece. Cut out choke and pink inner leaves from each section and discard. Place artichoke heart sections in water with lemon juice. Repeat with remaining artichokes.
Combine 1 2/3 cups water, olive oil, wine, peppercorns, coriander and thyme in heavy large saucepan and bring to boil. Drain artichokes. Add to saucepan. Cook until tender, about 15 minutes. Drain. Cool. Cut into slices. (Potatoes and artichokes can be made 1 day ahead. Cover separately and refrigerate.)
Mix potatoes, artichoke slices, red onion, green onions, tomato, olives and basil in large bowl.
FOR DRESSING:
Mix lemon juice and mustard in medium bowl. Gradually whisk in olive oil. Mix into salad. Season to taste with salt and pepper.

ARTICHOKE TOSSED SALAD

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 Allrecipes Member

Time 20m

Yield 20

Number Of Ingredients 14

Ingredients

2 heads romaine lettuce - rinsed, dried, and torn into bite-size pieces
1 pound bacon, cooked and drained
1 (6 ounce) jar marinated artichoke hearts, drained and sliced
1 (4 ounce) package blue cheese crumbles
1 cup sliced celery
1 medium red bell pepper, sliced
1 medium yellow bell pepper, sliced
6 tablespoons cider vinegar
¼ cup chopped onion
4 teaspoons brown sugar
4 teaspoons spicy brown mustard
1 teaspoon salt
½ teaspoon pepper
¼ 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 171.9 calories, Carbohydrate 4.4 g, Cholesterol 19.7 mg, Fat 15.2 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 4.9 g, Sodium 418.3 mg, Sugar 1.9 g

ARTICHOKE-PEPPERONI TOSSED SALAD

Artichoke-Pepperoni Tossed Salad image

Make and share this Artichoke-Pepperoni Tossed Salad recipe from Food.com.

Provided by Barenakedchef

Categories Greens

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 ounce) package ready-to-serve salad greens
1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and chopped
1 cup shredded Italian cheese blend (optional)
1 (3 1/2 ounce) package sliced pepperoni
1/4 cup chopped red onion
1 (2 ounce) jar sliced pimientos, drained
1/3-1/2 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 159.2, Fat 10.5, SaturatedFat 3.2, Cholesterol 19.3, Sodium 585.4, Carbohydrate 11.9, Fiber 4.7, Sugar 2.8, Protein 6.5

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 vinaigrette lemon and lime juice for a different recipe. My vinaigrette already had lots of vinegar in it! And so, I quickly grabbed a jar of artichoke marinate I had saved after using all of the artichokes in a tapenade. I doctored up the marinade and walaaa a lovely red potato salad evolved! I love dishes that are vibrant in color, so I added the green beans and tomatoes. My 30 pounds of red potatoes quickly vanished as guests raved about the salad. Many commented on how fresh the salad tasted. Lessons learned: #1 Don't ever TOSS marinades until all the cooking is over. #2 Don't cook when you are exhausted! #3. When a mistake is made just TOSS together whatever great ingredients you have at hand and your new dish just might be better than the dish you had planned. When I arrived back home, I pondered how well received the artichoke scented red potato, tomato, green bean salad was and decided to TOSS it together, in a smaller portion! I intentionally added artichoke marinade and also tossed in artichoke hearts. How rewarding to hear my husband say, "This is the best potato salad I've ever had. It is so fresh. So much better than that creamy stuff!".

Provided by Merry Graham @merrycarol

Categories Other Salads

Number Of Ingredients 17

Ingredients

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

Steps:

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.
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.

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