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

Marinated Artichoke Salad Recipe

Publisher Photo
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

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   (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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