Marinated Artichoke Salad Recipe

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

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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."
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating

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

Directions

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

3/4 cup: 80 calories, 1g fat (1g saturated fat), 1mg cholesterol, 821mg sodium, 16g carbohydrate (0 sugars, 5g fiber), 4g protein. Diabetic Exchanges: 3 vegetable.

  • 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
  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

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Motorhomegal User ID: 2005041 122521
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
bjsilve0 User ID: 172187 204779
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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