White Beet And Artichoke Heart Salad Recipes
ROASTED ARTICHOKE SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
- Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
- Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.
CANNELLINI BEAN AND ARTICHOKE SALAD
Steps:
- Combine cannellini beans, tomatoes, artichokes, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, ground black pepper, and red pepper flakes together in a large mixing bowl; toss until well combined. Refrigerate until chilled, 8 hours to overnight.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 15.3 g, Fat 5.6 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 554.3 mg, Sugar 1.6 g
ARTICHOKE HEART SALAD
I put together this fast five-ingredient salad after sampling a similar mixture from a salad bar. Bottled Italian dressing gives robust flavor to this simple treatment for canned artichoke hearts. It is a snap to make as a last-minute side dish. -Elizabeth Birkenmaier, Gladstone, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 5m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine artichokes, olives if desired, green pepper and onions. Add dressing and toss to coat. , Cover and refrigerate for at least 30 minutes. Serve with a slotted spoon.
Nutrition Facts : Calories 225 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 1147mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
ARTICHOKE AND HEARTS OF PALM SALAD
This can be served as a salad or an appetizer......But any way you serve it, I think you're gonna love it. I clipped this out of the newspaper a few years ago and I've been making it ever since.
Provided by Boca Pat
Categories Vegetable
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a nonreactive large mixing bowl.
- Cover& chill overnight.
ITALIAN WHITE BEAN AND ARTICHOKE SALAD
I am sure this came from one of the cooking magazines, but no longer know which one ! I have made this several times for groups of from 4-14, and given as many copies to attending guests. Hints : this is rather labor-intensive, so slice and chop early in the day, keeping each ingredient in a separate baggy. You may use red an/or/green peppers, and choice of Asiago, sharp provolone, or feta cheese. The original recipe called for canned artichoke hearts, drained and quartered, but I have found that the marinated are already quartered, more tender, and less fibrous.
Provided by NurseJaney
Categories Onions
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 6 ingredients in a small bowl whisk.
- Combine spinach and remaining ingredients in large bowl.
- Drizzle with vinaigrette.
- Toss gently.
Nutrition Facts : Calories 328.2, Fat 7.7, SaturatedFat 1.2, Sodium 294.8, Carbohydrate 51.5, Fiber 16, Sugar 4.6, Protein 18.5
WHITE BEET AND ARTICHOKE HEART SALAD
Toothsome white beets combined with artichoke hearts and macadamia nuts. A little suggestive of a potato salad, but hardly the same.
Provided by wes
Categories Beet Salad
Time 1h25m
Yield 6
Number Of Ingredients 8
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beets, cover, and steam until tender, 6 to 8 minutes. Chill beets for at least 1 hour. Chill artichoke hearts at the same time.
- Mix vegan mayonnaise, mustard, vinegar, and salt together. Combine beets, artichokes, celery, and macadamia nuts in a bowl. Add dressing and toss; serve chilled.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 14.8 g, Fat 10.2 g, Fiber 4.1 g, Protein 3.2 g, SaturatedFat 1.6 g, Sodium 606.8 mg, Sugar 5.6 g
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