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Marinated Artichoke Salad Recipe
Marinated Artichoke Salad Recipe photo by Taste of Home

Marinated Artichoke Salad Recipe

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Artichoke hearts, fresh vegetables and Italian salad dressing combine to make this no-fuss favorite from Ann Marie Petri. "I always take this salad to get-togethers," says the Barron, Wisconsin cook. "A special event wouldn't be the same without it."
TOTAL TIME: Prep: 10 min. + marinating
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + marinating
MAKES: 4 servings

Ingredients

  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 1 medium tomato, cut into wedges
  • 1/2 cup chopped green pepper
  • 1/3 cup chopped red onion
  • 1/4 cup prepared Italian salad dressing

Nutritional Facts

Nutritional Analysis: One 3/4-cup serving (prepared with fat-free salad dressing) equals 80 calories, trace fat (trace saturated fat), 1 mg cholesterol, 821 mg sodium, 16 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchange: 3 vegetable.

Directions

  1. In a large bowl, combine the artichokes, tomato, green pepper and onion. Drizzle with salad dressing; toss to coat. Cover and refrigerate for at least 1 hour. Yield: 4 servings.
Originally published as Marinated Artichoke Salad in Quick Cooking March/April 2002, p8

Nutritional Facts

Nutritional Analysis: One 3/4-cup serving (prepared with fat-free salad dressing) equals 80 calories, trace fat (trace saturated fat), 1 mg cholesterol, 821 mg sodium, 16 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchange: 3 vegetable.

Reviews for Marinated Artichoke Salad(2)

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MY REVIEW
Reviewed Nov. 18, 2011

We, too, think it's GREAT !  If I have any open, I'll toss in a few Kalmata olives for additional color. Makes a great winter salad because the ingredients are always on hand at our house.

MY REVIEW
Reviewed Nov. 18, 2011

We loved it and I can see it being a pot luck pleaser or made again and again with various sandwiches.

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