Artichoke N Olive Salad Recipes

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ARTICHOKE 'N' OLIVE SALAD



Artichoke 'n' Olive Salad image

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

2 jars (6 ounces each) marinated quartered artichoke hearts, undrained
1 can (6 ounces) pitted ripe olives, drained
1 jar (5 ounces) pimiento-stuffed olives, drained
1 jar (3-1/4 ounces) cocktail onions, drained
1 cup banana pepper rings, drained
1 can (8 ounces) tomato sauce

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.

ARTICHOKE KALAMATA OLIVE SALAD



Artichoke Kalamata Olive Salad image

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

1 cup chopped romaine lettuce
1/4 cup marinated artichoke hearts
1/4 cup grape tomatoes, halved
2 tablespoons baked kalamata olives
1 tablespoon red onion, chopped
1 tablespoon shaved provolone cheese (optional)
1 teaspoon balsamic vinegar

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

ARTICHOKE SALAD WITH ORANGES



Artichoke Salad With Oranges image

Make and share this Artichoke Salad With Oranges recipe from Food.com.

Provided by lauralie41

Categories     Oranges

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

4 artichokes (about 2 pounds)
1 lemon, halved crosswise
4 oranges
6 radishes, thinly sliced
12 kalamata olives
2 tablespoons extra virgin olive oil
1/2 teaspoon sweet paprika
salt, to taste

Steps:

  • Fill a large pan with water and bring to a boil. Add the artichokes and half of the lemon to the pan. Cover and cook the artichokes until they are barely tender, about 20 to 25 minutes. Drain and set aside to cool.
  • When artichokes are cool enough to handle pull off the leaves and cut out the fuzzy chokes. Slice the hearts into bite size wedges and squeeze the other half of lemon over the hearts, set aside. Peel and section the oranges discarding the seeds and white pith in a large bowl.
  • When ready to serve, alternate orange sections and artichoke wedges on individual plates. Garnish with radish slices, olives and a mixture of the olive oil and lemon juice that will be drizzled over the salad. Sprinkle with paprika and salt, serve immediately.

Nutrition Facts : Calories 203.8, Fat 8.6, SaturatedFat 1.2, Sodium 239.1, Carbohydrate 32.9, Fiber 11.9, Sugar 12.4, Protein 5.9

ARTICHOKE SALAD I



Artichoke Salad I image

A flavorful Italian-style rice and artichoke salad.

Provided by Christine Johnson

Categories     Salad     Vegetable Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 (10.75 ounce) package chicken flavored rice mix (e.g. Rice A Roni)
½ cup mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon curry powder
1 dash hot pepper sauce
2 (6.5 ounce) jars marinated artichoke hearts, diced
6 green onions, chopped
12 pimento-stuffed green olives, chopped
1 green bell pepper, chopped

Steps:

  • Prepare rice as package directs, omitting butter, instead spray pan with non-stick vegetable oil. Cool mixture in refrigerator.
  • In a mixing bowl, combine artichokes, green onions, green olives and bell pepper.
  • Prepare the dressing by whisking together the mayonnaise, Worcestershire sauce, lemon juice, curry powder and hot pepper sauce. Pour dressing over combined rice and vegetable mix, stir well and chill.

Nutrition Facts : Calories 608 calories, Carbohydrate 63.8 g, Cholesterol 10.4 mg, Fat 38.6 g, Fiber 3.5 g, Protein 8.4 g, SaturatedFat 6.3 g, Sodium 1872.1 mg, Sugar 4.2 g

ARTICHOKE AND ORANGE SALAD



Artichoke and Orange Salad image

Categories     Salad     Olive     Onion     Appetizer     Vegetarian     Quick & Easy     Low/No Sugar     Orange     Artichoke     Spring     Bon Appétit     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

24 baby artichokes, prepared according to recipe for Trimmed Artichokes
4 large oranges
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 small red onion, thinly sliced
3/4 cup Kalamata olives or other brine-cured black olives

Steps:

  • Drain artichokes. Cook in large pot of boiling salted water 4 minutes. Drain and cool. Cut into thin slices.
  • Grate enough orange peel to measure 1 teaspoon. Transfer peel to large bowl. Squeeze in 1/3 cup juice from 1 orange. Using small sharp knife, cut off peel and white pith from remaining oranges. Cut oranges crosswise into 1/4-inch-thick slices; set aside. Mix oil and vinegar into orange juice mixture in bowl. Season with salt and pepper. Mix in artichokes and onion. Let stand 10 minutes.
  • Using slotted spoon, arrange artichokes and onions on platter. Garnish with orange slices and olives. Drizzle vinaigrette from bowl over salad.

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