Artichoke Heart Salad Recipe

5 1 2
Artichoke Heart Salad Recipe
Artichoke Heart Salad Recipe photo by Taste of Home
Publisher Photo

Artichoke Heart Salad Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
3-4 servings
TOTAL TIME:
Prep: 5 min. + chilling
MAKES:
3-4 servings
TOTAL TIME:
Prep: 5 min. + chilling

Ingredients

  • 1 can (14 ounces) water-packed artichoke hearts, quartered and drained
  • 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

Directions

In a bowl, combine artichokes, olives if desired, green pepper and onions. Add dressing and toss to coat. 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

Nutritional Facts

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

  • 1 can (14 ounces) water-packed artichoke hearts, quartered and drained
  • 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
  1. In a bowl, combine artichokes, olives if desired, green pepper and onions. Add dressing and toss to coat. 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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Reviews forArtichoke Heart Salad

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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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