Artichoke Turkey Salami Salad Recipes

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ARTICHOKE-SALAMI STROMBOLI



Artichoke-Salami Stromboli image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 pound refrigerated pizza dough, at room temperature
1/4 cup extra-virgin olive oil, plus more for stretching
6 cups lightly packed baby spinach (about 5 ounces)
1/2 cup chopped marinated artichoke hearts, drained
4 ounces thinly sliced Genoa salami
4 ounces thinly sliced provolone cheese
2 tablespoons shredded parmesan cheese
1/3 cup chopped walnuts
4 stalks celery (with leaves), thinly sliced
Juice of 1/2 lemon
Kosher salt and freshly ground pepper

Steps:

  • Put an inverted baking sheet on the lowest oven rack and preheat to 400 degrees F. Divide the pizza dough in half. Press and stretch 1 piece into an 8-by-10-inch rectangle on an oiled surface using oiled hands; brush with 2 teaspoons olive oil.
  • Layer 1 cup spinach, half each of the artichokes, salami and provolone and 1/2 tablespoon parmesan on the dough, leaving a 1-inch border on the short sides and a 2-inch border on the long sides. Fold in the short sides, then the long sides, stretching to cover the filling; pinch at the seam. Repeat to make a second stromboli.
  • Arrange the stromboli seam-side down, 2 to 3 inches apart, on a piece of parchment; slide onto another inverted baking sheet. Cut a few slits into the tops and brush each with 2 teaspoons olive oil; sprinkle with the remaining 1 tablespoon parmesan. Slide the stromboli (on the parchment) onto the hot baking sheet. Bake until the crust is golden brown, about 25 minutes. Cool slightly.
  • Toast the walnuts in a dry skillet over medium heat, 5 minutes; cool. Toss the celery, the remaining 4 cups spinach and 2 tablespoons olive oil, the lemon juice and walnuts in a large bowl; season with salt and pepper. Cut each stromboli in half and serve with the salad.

Nutrition Facts : Calories 680 calorie, Fat 38 grams, SaturatedFat 11 grams, Cholesterol 40 milligrams, Sodium 1490 milligrams, Carbohydrate 63 grams, Fiber 4 grams, Protein 26 grams

TUSCAN ARTICHOKE SALAD



Tuscan Artichoke Salad image

This bright & fresh artichoke salad is abundant in vegetables & Italian herbs! Each bite is filled with marinated artichokes, roasted red peppers, and paired with a simple herbed vinaigrette.

Provided by Bethany Kramer

Categories     Salad     Side Dish

Number Of Ingredients 12

12 oz jar marinated artichokes, (drained of liquid)
1/2 cup roasted red peppers, (diced)
1 15 oz can garbanzo beans, (rinsed and drained)
1 cup cherry tomatoes, (halved)
1/4 cup red onion, (thinly sliced or diced)
1/3 cup olive oil
3 tablespoons red wine vinegar
2 teaspoons maple syrup ((or honey))
1/2 teaspoon garlic powder
1-2 Tablespoon fresh basil, chopped ((or 1 1/2 teaspoons dried basil))
2 teaspoons fresh oregano, chopped ((or 1 teaspoon dried oregano))
salt & black pepper

Steps:

  • Whisk dressing ingredients: in a liquid measuring cup or small bowl, whisk together all of vinaigrette ingredients together. Season with generous pinch of salt & black pepper to taste.
  • Toss salad with dressing: in a large bowl, arrange all of chopped vegetables. Drizzle with dressing and toss until coated, taste and adjust seasoning if needed and enjoy!

Nutrition Facts : Calories 279 kcal, Fat 20.9 g, Protein 5.9 g, Sugar 3.5 g, Carbohydrate 19.9 g, Sodium 601 mg, Fiber 5.7 g, ServingSize 1 serving

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