Artichoke Salad Recipes
This recipe came about when I was searching for something to make for dinner one night. I used items already in my cupboard and refrigerator. Refrigerate if not served immediately.
Even people who normally do not touch asparagus (like myself and others I know), will find this an easy way to get those greens in. The oil will often settle to the bottom after chilled. You can either retoss before you serve, or leave it at the bottom and scoop around the puddle. Don't substitute white potatoes, they get mushier quicker and just don't have the same flavor.
Fresh tomatoes, artichoke hearts, black olives, and orzo with an olive oil, balsamic, and basil dressing.
I created this kale, artichoke, and pecorino salad the other day with ingredients I had in the house as a side dish for company. Everyone just loved this dish! Adding the pecorino right before serving gave the salad and extra flavor that made this dish very yummy! Give it a try! You can omit the cheese to keep it paleo!
I made up this salad because our garden is simply overflowing with zucchini! We ate it as a main dish for dinner tonight with Italian seasoning-covered rolls on the side, but it could easily be eaten as a side dish.
This pasta salad is quick and easy to make. The liquid from the marinated artichoke hearts makes an excellent dressing.
This is a flavorful cold salad. My family loves this any time of year, but it is a standard for our Sephardic Seder. The flavor is even better the next day.
This was given to me by a friend, who got it from a little pasta house restaurant in her hometown. It calls for mixed greens, red onion and artichokes with a vinegar and oil dressing.
Since my partner is very picky about what he likes in his potato salad, I have made my own version of home-made PS and it's always a hit with friends and family. Not for the calorie faint but it's real, real good! Ingredient quantities are variable to taste. I think it's the garlic that takes it to the next level. Try it! For best flavor allow it to set overnight in the fridge. Using a mix of yellow, white, and red potatoes is really the best.
This is my take on several different pasta salads I have tried. It's my daughter's favorite and I have taken it to several picnics and BBQs and it's always a bit hit. At serving time if pasta seems a little dry, drizzle with some olive oil and mix again.
This is a recipe of my mother's, and has always been one of my favorites. Prepare the night before, and serve chilled.
A delicious marriage of beans and veggies tossed in a slightly tangy olive oil dressing. Your family and friends will go crazy over this! Perfect for BBQ's or office parties! Never a drop left! Instead of sunflower seeds, you can top with slivered almonds or shredded cheese.