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Marinated Artichoke Salad

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


  • 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


  • 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.
Nutrition 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.

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  • Motorhomegal
    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.

  • bjsilve0
    Nov 18, 2011

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

  • Trilby Yost
    Sep 2, 2010

    No comment left