Artichoke Heart Salad Recipe
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Artichoke Heart Salad Recipe

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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
TOTAL TIME: Prep: 5 min. + chilling
MAKES:3-4 servings
TOTAL TIME: Prep: 5 min. + chilling
MAKES: 3-4 servings


  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 1 can (2-1/4 ounces) sliced ripe olives, drained, optional
  • 1/3 cup chopped green pepper
  • 1/3 cup thinly sliced green onions
  • 3/4 cup Italian salad dressing

Nutritional Facts

1 each: 225 calories, 18g fat (2g saturated fat), 0 cholesterol, 1147mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 3g protein.


  1. In a bowl, combine artichokes, olives if desired, green pepper and onions. Add dressing and toss to coat.
  2. Cover and refrigerate for at least 30 minutes. Serve with a slotted spoon. Yield: 3-4 servings.
Originally published as Artichoke Heart Salad in Quick Cooking May/June 1999, p31

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bjsilve0 User ID: 172187 52611
Reviewed Oct. 28, 2011

"Very flavorful and a nice change from a green salad."

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