Chopped Artichoke And Preserved Lemon Salad Recipes

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ESCAROLE SALAD WITH ARTICHOKES AND PRESERVED LEMON DRESSING



Escarole Salad with Artichokes and Preserved Lemon Dressing image

Provided by Molly Yeh

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

2 preserved lemons, rinsed
1/4 cup full-fat yogurt
1/4 cup finely chopped fresh dill
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 bunch escarole (about 11 ounces), roughly chopped
One 14-ounce can artichoke hearts in water, drained and cut into quarters
One 14-ounce can cannellini beans, rinsed and drained
2 ounces pecorino cheese, shaved with a peeler
Kosher salt and freshly ground black pepper

Steps:

  • Cut the preserved lemons in half and remove the seeds. Squeeze the juice into a medium bowl. Add the yogurt, dill, mustard and vinegar and mix to combine.
  • Mix the escarole, artichokes, beans, pecorino and some salt and pepper in a bowl. Add some of the dressing and toss to combine. Serve with the remaining dressing on the side.

ITALIAN SALAD WITH LEMON VINAIGRETTE



Italian Salad with Lemon Vinaigrette image

For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you like. -Deborah Loop, Clinton Township, Michigan

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings (1/2 cup vinaigrette).

Number Of Ingredients 12

1 package (5 ounces) spring mix salad greens
1 small red onion, thinly sliced
1 cup sliced fresh mushrooms
1 cup assorted olives, pitted and coarsely chopped
8 pepperoncini
Optional toppings: Chopped tomatoes, shredded carrots and grated Parmesan cheese
VINAIGRETTE:
1/3 cup extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings., In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.

Nutrition Facts : Calories 109 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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