5 Ingredient Artichoke Salad Recipes

QUICK ARTICHOKE SALAD

Quick Artichoke Salad image

Provided by Sunny Anderson

Time 20m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 (14-ounce) cans quartered artichoke hearts, drained
1/2 pound bowtie pasta, cooked and drained
1/2 cup, pitted and sliced black olives
4 sun-dried tomatoes, julienned
1 small red onion, chopped
1 garlic clove, minced
1 tablespoon lemon juice
1 tablespoon red wine vinegar
2 tablespoons olive oil
1/4 cup freshly chopped parsley leaves
Salt and freshly ground black pepper

Steps:

Toss all ingredients in a serving bowl and let rest, covered, in the refrigerator for at least 1 hour before serving.

ARTICHOKE SALAD I

Artichoke Salad I image

A flavorful Italian-style rice and artichoke salad.

Provided by Christine Johnson

Categories Salad Vegetable Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 (10.75 ounce) package chicken flavored rice mix (e.g. Rice A Roni)
½ cup mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon curry powder
1 dash hot pepper sauce
2 (6.5 ounce) jars marinated artichoke hearts, diced
6 green onions, chopped
12 pimento-stuffed green olives, chopped
1 green bell pepper, chopped

Steps:

Prepare rice as package directs, omitting butter, instead spray pan with non-stick vegetable oil. Cool mixture in refrigerator.
In a mixing bowl, combine artichokes, green onions, green olives and bell pepper.
Prepare the dressing by whisking together the mayonnaise, Worcestershire sauce, lemon juice, curry powder and hot pepper sauce. Pour dressing over combined rice and vegetable mix, stir well and chill.

Nutrition Facts : Calories 608 calories, Carbohydrate 63.8 g, Cholesterol 10.4 mg, Fat 38.6 g, Fiber 3.5 g, Protein 8.4 g, SaturatedFat 6.3 g, Sodium 1872.1 mg, Sugar 4.2 g

CANNELLINI BEAN AND ARTICHOKE SALAD

Cannellini Bean and Artichoke Salad image

This is great for barbeques, picnics, or just to have refrigerated to serve with a sandwich for lunch. Refrigerate overnight for best flavor.

Provided by Barry Heuser

Categories Salad Beans

Time 8h20m

Yield 12

Number Of Ingredients 14

Ingredients

2 (15.5 ounce) cans cannellini beans, drained and rinsed
1 (14.5 ounce) can petite diced tomatoes, drained
1 (14 ounce) can quartered artichoke hearts, drained
3 stalks celery, chopped
1 sweet onion, diced
½ cup pimento-stuffed Manzanilla olives, halved
⅓ cup white wine vinegar
¼ cup olive oil
¼ cup chopped fresh basil
3 tablespoons chopped fresh oregano
3 cloves garlic, minced
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
¼ teaspoon red pepper flakes

Steps:

Combine cannellini beans, tomatoes, artichokes, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, ground black pepper, and red pepper flakes together in a large mixing bowl; toss until well combined. Refrigerate until chilled, 8 hours to overnight.

Nutrition Facts : Calories 129.3 calories, Carbohydrate 15.3 g, Fat 5.6 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 554.3 mg, Sugar 1.6 g

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