https://pondcovefoodliner.iga.com/Recipes/Detail/7524/
Yield: 8 salads
Salad: | |||
8 | medium California artichokes, cooked (see instructions below) | ||
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4 | red bell peppers | ||
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Lettuce leaves (optional) | |||
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1/2 | cup | sliced red onion | |
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1/2 | cup | sliced ripe olives | |
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Roasted Red Pepper Dressing: | |||
1 | roasted red bell pepper (reserved from salad preparation) | ||
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1/3 | cup | balsamic vinegar | |
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1/4 | cup | white wine or cider vinegar | |
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2 | cloves | garlic, minced | |
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1 | Tablespoon | chopped fresh basil or 1 teaspoon dried basil | |
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1 | teaspoon | chopped fresh rosemary or 1/2 teaspoon dried rosemary | |
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1 | teaspoon | granulated sugar | |
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Yield: 8 salads
Approximate Nutrient Content per serving:
Calories: | 88 | |
Calories From Fat: | 9 | |
Total Fat: | 1g | |
Cholesterol: | 0mg | |
Sodium: | 189mg | |
Total Carbohydrates: | 19g | |
Dietary Fiber: | 5g | |
Protein: | 4.7g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Prepare artichokes:
-Wash artichokes under cold running water.
-Pull off lower petals which are small or discolored.
-Cut stems close to base (using a stainless knife to prevent discoloration).
-Cut off top quarter and tips of petals, if desired.
-Plunge into acidified water (1 Tbsp vinegar or lemon juice per quart of water) to preserve color.
Halve cooked artichokes lengthwise; scoop out center petals and fuzzy centers. Remove outer leaves and reserve to garnish salad; or refrigerate to use for snacks another time. Thinly slice hearts. Cover; set aside.
Place whole bell peppers under preheated broiler; broil under high heat until charred on all sides, turning frequently with tongs. Carefully remove from oven with tongs; place in a paper bag for 15 minutes to steam skins. Carefully remove peppers from bag; remove seeds and ribs. Strip off skins; slice peppers into julienne strips.
Prepare Dressing:
In blender or food processor container, place 1/4 of the bell pepper strips, vinegars, garlic, basil, rosemary and sugar. Cover and process until well blended and nearly smooth.
Assemble Salads:
Arrange reserved cooked artichoke leaves or lettuce leaves on 8 salad plates. Arrange sliced artichoke hearts, remaining 3/4 of the bell pepper strips, red onion and olive slices on artichoke or lettuce leaves. Spoon dressing over salads.
Serving Suggestion:
Chill dressing: Arrange salad; cover and refrigerate up to 4 hours ahead. Spoon dressing over salads just before serving.
Source:
California Artichoke Advisory Board
www.artichokes.org
Please note that some ingredients and brands may not be available in every store.
https://pondcovefoodliner.iga.com/Recipes/Detail/7524/
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