Print Options

Back to Make-Ahead Artichoke Salad >

Include these items:

Taste of Home Logo

Make-Ahead Artichoke Salad

 Make-Ahead Artichoke Salad
If I want leftovers when I take this salad to an event, I have to leave some at home because the bowl is always scraped clean! —Mary Lou Chernik, Taos, New Mexico
6 ServingsPrep: 20 min. + chilling

Ingredients

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh parsley
  • 1-1/2 teaspoons balsamic vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/4 pound fresh mushrooms, quartered
  • 2/3 cup chopped red onion
  • 1/2 cup chopped sweet yellow pepper
  • 1/2 cup chopped sweet red pepper

Directions

  • In a jar with a tight-fitting lid, combine the first seven
  • ingredients; shake well. In a large bowl, combine the artichokes,
  • olives, mushrooms, onion and peppers. Add dressing; toss to coat.
  • Cover and refrigerate for at least 24 hours.
  • Remove from the refrigerator 30 minutes before serving. Serve with a
  • slotted spoon. Yield: 6 servings.
Nutritional Facts: 3/4 cup equals 138 calories,

2 of 2

Make-Ahead Artichoke Salad (continued)

Nutritional Facts: 10 g fat (1 g saturated fat), 0 cholesterol, 359 mg sodium, 10 g carbohydrate, 1 g fiber, 3 g protein.