Salad with Artichokes Recipe - Allrecipes.com
Salad with Artichokes Recipe
  • READY IN 15 mins

Salad with Artichokes

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    15 mins

Directions

  1. In a large bowl, combine the mixed greens, onion, and artichoke hearts.
  2. In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic.
  3. Pour enough dressing over salad to coat, and toss well. Sprinkle with grated cheese, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Feb 14, 2005

Made this for Valentine's day and it was very good. I marinated the artichokes and onions in the dressing for a few hours then threw it on the lettuce and sprinkled with parm. I quartered the artichoke hearts and used only about 3/4 of the oil. Also added tomato. It was fabulous, will be a new regular at our house.

 
Most Helpful Critical Review
Mar 23, 2012

Two stars, because it is a lovely salad IF you don't make the dressing as written - without adjusting the oil and vinegar measurements I'm afraid I couldn't even give it that. I can't even imagine how acrid/vinegary this would be if prepared with the 1:1 oil to vinegar ratio! Perfection is 3:1 oil to vinegar and that's what I made. I also used grilled artichokes rather than those packed in water, but artichokes are so delicious any kind would do. I also used fresh shaved Parmigiano-Reggiano. What a shame this recipe HAS to be criticized for its dressing when it is so easily corrected. Four stars, for sure, if prepared using a well-balanced oil and vinegar dressing.

 
Jul 23, 2003

This is now my standby recipe for salad-I've served it at several occasions, including Christmas, and it's always well received.

 
May 23, 2005

Wonderful flavor in the dressing. I did adjust amounts in the salad: 4 cups is 2 servings of salad greens, so I doubled for 4 servings. The dressing makes 19 Tbsp and 6 Tbsp (1.5 Tbsp per serving) is plenty of dressing for 4, so I cut the dressing in half, reducing the pepper by half again. Will definitely make this again. (All that extra dressing explains why the calorie count is so high and why some reviewers found it too salty/tangy.)

 
Feb 12, 2004

THIS WAS INCREDIBLE! I served this last night with dinner for my family of 3 and it was all gone. My husband had 3 helpings and 7 year old son had 3 plus he finished the rest of mine. I did make a couple of minor changes though. I took out the onions since my family does not like them and added a ripe vine tomato. I also used apple cider vinegar and olive oil instead of what the recipe called for. For the salad mix I used Romaine lettuce. I will make this again at least once a week.

 
Mar 18, 2005

This is now one of my favorite salad recipes! If you enjoy sour, vinegary foods--which I do--you are sure to like this recipe. We had it with clam chowder and fresh French bread, and it was wonderful. Thanks, Cindy!

 
Feb 16, 2004

I forgot to buy the cheese, but even without it, my boyfriend raved about this salad, saying it was restaurant quality and the best I've made. I think he's biased because he loves artichokes, though! I did add a bit of sweetener to the dressing because I thought it was a little tart. Next time I will also add black olives because I love olives. It was very easy to make and it will become a part of my "salad repertoire."

 
Aug 24, 2005

I liked this salad, but next time I will cut down on the vinegar. It was over powering for me. I want to taste the natural flavor of the artichokes and I couldn't with the strong vinegar flavor.

 

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Nutrition

  • Calories
  • 274 kcal
  • 14%
  • Carbohydrates
  • 14.3 g
  • 5%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 23 g
  • 35%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 719 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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