WALNUT BLUE CHEESE ARTICHOKE SALAD
I love this quick and easy salad.
Provided by Michellea Southern David
Categories Salad Green Salad Recipes
Time 5m
Yield 3
Number Of Ingredients 5
Steps:
- Toss lettuce, Gorgonzola cheese, artichoke hearts, walnuts, and olives together in a bowl.
Nutrition Facts : Calories 652.6 calories, Carbohydrate 20 g, Cholesterol 80 mg, Fat 54.7 g, Fiber 7.5 g, Protein 26.6 g, SaturatedFat 16.2 g, Sodium 1232.6 mg, Sugar 4.4 g
ARTICHOKE SALAD I
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
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, WALNUT, AND MESCLUN SALAD
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Brush bread with 1 tablespoon oil and cut into 1/2-inch cubes. On a baking sheet toast cubes in middle of oven until golden, about 5 minutes, and cool.
- In a bowl whisk together vinegar, remaining 1 1/2 tablespoons oil, and salt and pepper to taste until emulsified. Add croutons, walnuts, artichokes, and mesclun and toss until combined.
GORGONZOLA-PEAR MESCLUN SALAD
This pretty salad is a tasty way to get your greens. To change it up, swap apples for pears and pecans for walnuts. -Joylyn Trickel, Helendale, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Toss pears with lemon juice. In a large bowl, combine greens, cheese, walnuts and pears. Drizzle with vinaigrette and toss to coat. Serve immediately.
Nutrition Facts : Calories 204 calories, Fat 14g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 247mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 6g protein.
MESCLUN SALAD WITH RASPBERRY-WALNUT VINAIGRETTE
The dressing can be made and the greens washed one day ahead and refrigerated.
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Wash and dry the greens, and place in refrigerator in a plastic bag.
- Whisk the vinegar, oil and mustard together; cover and refrigerate.
- To serve, bring dressing to room temperature. Just before serving, toss the greens with dressing.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 11 grams, Carbohydrate 1 gram, Fat 13 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 22 milligrams, Sugar 0 grams, TransFat 0 grams
ARTICHOKE & LEMON SALAD
Tom Kime's simple summer salad is perfect for outdoor entertaining, and involves the minimum of fuss
Provided by Tom Kime
Categories Dinner, Lunch, Side dish
Time 45m
Number Of Ingredients 12
Steps:
- Three hours before serving, put the two whole lemons into a saucepan of water with the rock salt. Place a small lid or saucer on the lemons to keep them submerged and simmer for 10 minutes until they are soft when tested with the point of a knife. Tip the lemons into a sieve and cool under the cold tap.
- Dry roast the almonds in a small frying pan until golden brown, stirring frequently to make sure they don't burn, then set aside. In a large bowl, mix the thyme with the honey, vinegar and olive oil. Squeeze the juice from the remaining lemon and add to the honey mixture.
- Halve the boiled lemons, then trim away all the flesh and membranes with a sharp knife and discard.Remove all the bitter white pith from the inside of the skin. Finely chop the remaining thin pieces of lemon skin and toss them into the dressing with the artichokes. Taste, adding more fresh lemon juice if too salty. Pile into a serving dish, cover and keep at cool room temperature.
- To serve: arrange the cold meat on a platter. Toss the rocket into the salad with the roasted almonds (add the nuts at the last minute so they remain crunchy) and serve in a bowl.
Nutrition Facts : Calories 432 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.78 milligram of sodium
COUSCOUS WITH ARTICHOKE HEARTS AND WALNUTS
Make and share this Couscous with Artichoke Hearts and Walnuts recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 25m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan, bring the water to a boil.
- Pour couscous into a large bowl; add the boiling water.
- With a fork, stir in the olive oil and salt.
- Cover and let sit for 5 minutes.
- Add in the artichoke hearts, scallions, garlic, parsley, dill, optional tarragon, and mint to the couscous.
- Add in the oil, lemon juice, and walnuts; stir to combine.
- Season with salt and pepper to taste.
- Serve on a bed of fresh salad greens.
Nutrition Facts : Calories 417.9, Fat 19, SaturatedFat 2.3, Sodium 743.4, Carbohydrate 53.1, Fiber 8.4, Sugar 1.6, Protein 11.8
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