Romaine Artichokes And Asiago Cheese Salad Recipes

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LEMON ARTICHOKE ROMAINE SALAD



Lemon Artichoke Romaine Salad image

"I created this dish when I was trying to duplicate a very lemony Caesar salad," recalls Kathy Armstrong of Post Falls, Idaho. "I think my version is not only delicious but more healthful, too!"

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

10 cups torn romaine
4 plum tomatoes, chopped
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
1 can (2-1/4 ounces) sliced ripe olives, drained
3 tablespoons water
3 tablespoons lemon juice
3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/3 cup shredded Parmesan cheese

Steps:

  • Place first 4 ingredients in a large bowl. Place all remaining ingredients except cheese in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat., Sprinkle with cheese. Serve immediately.

Nutrition Facts : Calories 105 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ROMAINE, ARTICHOKES, AND ASIAGO CHEESE SALAD



Romaine, Artichokes, and Asiago Cheese Salad image

Nice salad. Source: The America's Test Kitchen Family Cookbook, revised edition, copyright 2008, page 61 ("Romaine Lettuce, Artichoke Hearts, and Asiago" made with "Creamy Garlic Dressing" and "Herbed Croutons".

Provided by ALH7401

Categories     Salad Dressings

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 head romaine lettuce
1 (14 ounce) can artichoke hearts, drained and each heart cut into 6 wedges
3 ounces asiago cheese, grated
3/4 cup extra virgin olive oil
6 tablespoons sour cream (not lowfat or nonfat) or 6 tablespoons mayonnaise (not lowfat or nonfat)
3 tablespoons fresh lemon juice
4 tablespoons Dijon mustard
1 tablespoon white wine vinegar
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon pepper
1/4 teaspoon salt
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary
1/2 teaspoon dried sage or 1/2 teaspoon dried dill
4 cups bread cubes (1/2in. cubes)

Steps:

  • Whisk dressing ingredients together.
  • Cover and refridgerate.
  • Heat oven to 350°F.
  • Whisk salt, oil, pepper, garlic, and herbs together.
  • Add bread cubes and toss.
  • Spead coated bread on baking sheet and bake until golden, 20-25 minutes.
  • Toss lettuce, artichokes, and dressing together.
  • Top with croutons and cheese.

Nutrition Facts : Calories 674.6, Fat 56.8, SaturatedFat 9.5, Cholesterol 9.4, Sodium 873.6, Carbohydrate 38.5, Fiber 13.5, Sugar 5.4, Protein 8.8

HEART-Y SALAD: HEARTS OF ROMAINE, PALM, AND ARTICHOKE



Heart-y Salad: Hearts of Romaine, Palm, and Artichoke image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 heart romaine lettuce, shredded
1 cup picked flat-leaf parsley leaves (pick the greens of half a bundle from produce department)
1 (14-ounce) can, hearts of palm, drained
1/4 pound prosciutto
1 can quartered artichoke hearts in water, drained
1/4 pound wedge pecorino Romano or Asiago
Balsamic vinegar and extra-virgin olive oil, for drizzling
Salt and pepper

Steps:

  • Place romaine on a platter and toss with parsley tops. Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle. Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens. Shred cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle the salad with balsamic vinegar and oil; season with salt and pepper.

BALSAMIC ASIAGO SALAD



Balsamic Asiago Salad image

You can toss this tasty Balsamic Asiago Salad together in 10 minutes flat. Simply drizzle bottled dressing over the colorful blend of greens, tomato and peppers, add a quick sprinkle of garlic-seasoned cheese...and serve.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 5

2 cups torn mixed salad greens
1 plum tomato, cut into wedges
1/2 cup chopped sweet yellow pepper
2 tablespoons balsamic vinaigrette
2 tablespoons shredded Asiago cheese

Steps:

  • In a small serving bowl, combine the salad greens, tomato and yellow pepper. Drizzle with vinaigrette and toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 72 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 169mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

CREAMY ARTICHOKE AND ASIAGO PASTA



Creamy Artichoke and Asiago Pasta image

One of my close-but-not-quite recipe ideas from RSC #11. A nice, family pasta dish with a creamy sauce. Use it as a meatless meal or pair it with a robustly-flavored meat.

Provided by 3KillerBs

Categories     Potluck

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb rotini pasta
1 (12 ounce) jar marinated artichoke hearts
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
1/2 onion, finely chopped
1/2 teaspoon dried basil
1/2 cup dry white wine
1 1/2 cups milk
1/4 cup all-purpose flour
1/2 cup asiago cheese
2 tablespoons fresh parsley, chopped
salt and pepper
1/2 teaspoon cayenne chili pepper flakes (optional)
additional parsley (to garnish)

Steps:

  • Cook rotini according to package directions. Keep hot.
  • Drain and chop artichoke hearts.
  • In a large skillet, sauté onion and garlic gently in the olive oil until onion starts to soften.
  • Add artichokes. Heat gently, stirring often.
  • Add basil and white wine.
  • Shake the milk and flour together. Add to pan. Heat, stirring constantly, until simmering and thickened.
  • Stir in Asiago and parsley. Taste and adjust seasonings.
  • Toss pasta in sauce until well-coated. Serve sprinkled with cayenne pepper flakes and additional parsley.

Nutrition Facts : Calories 430.4, Fat 8.1, SaturatedFat 2.3, Cholesterol 8.5, Sodium 90.3, Carbohydrate 71.8, Fiber 5.9, Sugar 2.5, Protein 14.6

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

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

ROASTED ARTICHOKE GREEK SALAD



Roasted Artichoke Greek Salad image

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

1 cup artichoke hearts, drained and quartered
1 teaspoon olive oil
sea salt to taste
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh oregano
6 cups torn romaine lettuce
½ cup crumbled feta cheese

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

ARTICHOKE, ROMAINE AND CHERRY TOMATO SALAD



Artichoke, Romaine and Cherry Tomato Salad image

Provided by Terry Kirts

Categories     Salad     Food Processor     Leafy Green     Tomato     Vegetable     No-Cook     Picnic     Spring     Summer     Bon Appétit

Yield Makes 6 to 8 Servings

Number Of Ingredients 12

2 6-ounce jars marinated artichoke hearts, drained
1/4 cup balsamic vinegar
2 tablespoons chopped fresh chives or green onion tops
1 tablespoon fresh lemon juice
1 tablespoon coarse-grained Dijon mustard
2 teaspoons honey
5 tablespoons mayonnaise
1/2 cup extra-virgin olive oil
12 cups torn romaine lettuce
1 small red onion, thinly sliced
2 cups cherry tomatoes, halved
Parmesan cheese, freshly grated

Steps:

  • Mince 1 jar artichoke hearts in processor. Mix in next 5 ingredients. Transfer mixture to large bowl. Add mayonnaise; whisk until smooth. Gradually whisk in oil. Cover; chill dressing for at least 30 minutes to allow flavors to develop. (Can be made 3 days ahead. Cover; keep chilled.)
  • Combine lettuce, onion and tomatoes in bowl. Toss with enough dressing to coat. Divide salad among plates. Top with remaining artichokes and Parmesan.

ROMAINE, PALM AND ARTICHOKE SALAD



Romaine, Palm and Artichoke Salad image

Make and share this Romaine, Palm and Artichoke Salad recipe from Food.com.

Provided by sidMILB

Categories     European

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

1 heart romaine lettuce, shredded
1 cup picked flat leaf parsley
1 (14 ounce) can hearts of palm, drained
1/4 lb prosciutto
1 can quartered water-packed artichoke hearts, drained
1/4 lb wedge pecorino romano cheese or 1/4 lb asiago cheese
balsamic vinegar
extra virgin olive oil
salt and pepper

Steps:

  • Place romaine on a platter and toss with parsley tops.
  • Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle.
  • Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens.
  • Shred cheese with a vegetable peeler into short ribbons.
  • Drizzle the salad with balsamic vinegar and oil.
  • Season with salt and pepper.

Nutrition Facts : Calories 193, Fat 9.3, SaturatedFat 5.1, Cholesterol 29.5, Sodium 795.4, Carbohydrate 16.2, Fiber 9.1, Sugar 3.8, Protein 15.6

MEDITERRANEAN ROMAINE SALAD



Mediterranean Romaine Salad image

This salad is my standard-I always make sure I have the ingredients on hand so I can whip up this easy salad anytime. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 13

2-1/2 cups cubed French bread
1 tablespoon olive oil
1 garlic clove, minced
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 cup roasted sweet red peppers, thinly sliced
1 medium cucumber, peeled and thinly sliced
1 celery rib, sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup thinly sliced red onion
1/2 cup balsamic vinaigrette
1 bunch romaine, torn
1/4 teaspoon coarsely ground pepper
Shaved Parmesan cheese, optional

Steps:

  • Place cubed bread on an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over bread and toss to coat. Bake at 400° for 6-8 minutes or until golden brown, stirring once. Set aside., In a large bowl, combine the artichokes, red peppers, cucumber, celery, olives and onion; add vinaigrette and toss to coat. Just before serving, place romaine in another bowl. Add artichoke mixture and croutons; toss to coat. Sprinkle with pepper; top with cheese if desired.

Nutrition Facts : Calories 196 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 637mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein.

ITALIAN ROMAINE SALAD



Italian Romaine Salad image

Looking for a salad to compliment your Italian dinner? Then check out this salad made with romaine lettuce, olives and artichoke tossed with prepared lemon vinaigrette - flavorful crunchy side dish ready in 20 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 11

1 or 2 medium lemons
2 cloves garlic or 1/4 teaspoon garlic powder
2 tablespoons olive or vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 large bunch or 2 small bunches romaine lettuce
1 small red onion
1 cup pitted kalamata olives or pitted jumbo ripe olives
1 jar (6 oz) marinated artichoke hearts, undrained
1/2 cup seasoned croutons
1/3 cup shredded Parmesan cheese

Steps:

  • Roll each lemon on the countertop with the palm of your hand, using gentle pressure (this will help release the juices). Cut 1 lemon in half; squeeze juice from each half. Use enough lemons until you have 1/4 cup lemon juice. Peel and finely chop the garlic. In a tightly covered jar or container, shake lemon juice, garlic, oil, salt and pepper.
  • Remove any limp outer leaves from the romaine and discard. Break remaining leaves off the core; rinse with cool water. Shake off excess water and blot to dry, or roll up the leaves in a clean kitchen towel or paper towel to dry. Tear the leaves into bite-size pieces. You will need about 10 cups of romaine pieces.
  • Peel the onion; slice onion and separate into rings.
  • In a large glass or plastic bowl, place the romaine, onion, olives and artichoke hearts (with liquid). Shake the vinaigrette again to mix ingredients. Pour vinaigrette over the salad ingredients, and toss with 2 large spoons or salad tongs until evenly coated.
  • Sprinkle the croutons and cheese over the salad. Serve immediately.

Nutrition Facts : Calories 140, Carbohydrate 8 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 1/2 g

LEMON ARTICHOKE ROMAINE SALAD



Lemon Artichoke Romaine Salad image

'I created this dish when I was trying to duplicate a very lemony Caesar salad,' recalls Kathleen Law of Pullman, Washington. 'I think my version is not only delicious but more healthful, too!'

Provided by Allrecipes Member

Time 10m

Yield 8

Number Of Ingredients 11

10 cups torn romaine
4 plum tomato (blank)s plum tomatoes, sliced
1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and quartered
1 (2.25 ounce) can sliced ripe olives, drained
3 tablespoons water
3 tablespoons lemon juice
3 tablespoons olive oil
2 garlic clove (blank)s garlic cloves, minced
1 teaspoon salt
1 teaspoon coarsely ground pepper
⅓ cup shredded Parmesan cheese

Steps:

  • In a bowl, combine first four ingredients. Combine water, lemon juice, oil, garlic, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 104.9 calories, Carbohydrate 8.3 g, Cholesterol 2.9 mg, Fat 7.1 g, Fiber 3.3 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 552.8 mg, Sugar 1.8 g

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