Artichoke Kalamata Olive Salad Recipes
CHICKPEA, ARTICHOKE, AND FETA SALAD
A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.
Provided by KELLYJEANNE
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.
Nutrition Facts : Calories 128.1 calories, Carbohydrate 16 g, Cholesterol 9.3 mg, Fat 5.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 506.4 mg, Sugar 0.6 g
POTATO SALAD WITH CAPERS, KALAMATA OLIVES AND ARTICHOKE HEARTS
From our local newspaper. Use any thin skinned potatoes with a lower starch content. Can be served warm or chilled.
Provided by COOKGIRl
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot of boiling water cook the potatoes until fork tender.
- Drain and set aside to cool. Once cooled, cut up into chunks. If you wish, you can peel the potatoes before cutting up into chunks.
- Add the potatoes to a salad bowl. Pour the vegetable broth over the potatoes and stir gently to coat.
- Add the fresh parsley, kalamata olives, artichokes, olive oil, vinegar, green onion, capers and garlic. Toss. Season to taste with salt and pepper.
- To serve warm, allow salad to sit for 30 minutes or chill to serve cold.
- Just before serving, adjust seasonings if necessary.
- Servings are estimated.
- For Vegetarain option omit the chicken broth and use Vegetable broth.
Nutrition Facts : Calories 178.7, Fat 10.1, SaturatedFat 1.4, Sodium 155.2, Carbohydrate 20.8, Fiber 3.4, Sugar 1.7, Protein 2.8
ARTICHOKE KALAMATA OLIVE SALAD
Make and share this Artichoke Kalamata Olive Salad recipe from Food.com.
Provided by That is Dr House to
Categories Vegetable
Time 1h50m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Put the lettuce on the plates.
- Top in order of ingredients listed
- Cheese and vinegar should be last.
- You may also use kasseri cheese in place of the provolone.
- Simply repeat for additional servings.
- For Vegan omit cheese or use a Vegan sub of your choice.
Nutrition Facts : Calories 60.3, Fat 2.1, SaturatedFat 0.3, Sodium 193.8, Carbohydrate 10, Fiber 4.3, Sugar 1.4, Protein 2.6
TUNA AND ARTICHOKE SALAD ON KALAMATA OLIVE BREAD WITH PROVOLONE CHEESE AND FRESH HERB AND GARLIC AIOLI
Steps:
- In a bowl, combine all ingredients for the salad. Keep refrigerated until ready to serve.
- For the Aioli: In food processor combine first 5 ingredients. Turn on processor and slowly add the oils for emulsification. Add the herbs, and salt and pepper. This sauce is enough aioli for 10 sandwiches.
- Spread aioli on 1 slice of bread. Top with tuna salad, sliced red onion, cheese, and the other slice of bread. Grill on panini press for 3 to 5 minutes.
ARTICHOKE 'N' OLIVE SALAD
When unexpected company showed up for dinner, I quickly scanned my pantry for items I could put together for a side dish. After some digging, this was the delicious result.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the artichokes, olives, onions and pepper rings. Add tomato sauce; mix well. Let stand at room temperature for 15 minutes. Serve with a slotted spoon.
Nutrition Facts : Calories 82 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 585mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
ROASTED ARTICHOKE GREEK SALAD
A roasted artichoke Greek salad.
Provided by Heather
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place artichokes on a baking sheet. Drizzle with 1 teaspoon olive oil and sprinkle with sea salt.
- Bake in the preheated oven on the top rack until golden, about 25 minutes. Remove from the oven and let cool at least 10 minutes.
- While artichokes cool, whisk 3 tablespoons olive oil, lemon juice, oregano, and sea salt to taste together in a large bowl for dressing. Set aside.
- Place romaine lettuce in a serving bowl. Add artichokes and feta cheese. Drizzle with dressing and toss to combine.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 4.7 g, Cholesterol 16.7 mg, Fat 15.6 g, Fiber 2 g, Protein 4 g, SaturatedFat 4.4 g, Sodium 339.3 mg, Sugar 1.8 g
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