Artichoke Salad Bowl

Featured in the Honolulu Star-Bulletin on June 20, 2007.

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Ingredients:

Artichoke Salad Bowl

  • 1/2 cup vegetable oil
  • 1/2 cup vinegar
  • 2 tablespoons water
  • 4 thin slices onion
  • 1 tablespoon sugar
  • 1 clove garlic, crushed
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon salt
  • Dash of pepper
  • 2 packages (9 ounce size) frozen artichoke hearts OR
  • 2 cans (14 ounce size) artichoke hearts, drained (do not use marinated artichoke hearts)
  • 2 quarts torn salad greens

Directions:

In a saucepan, combine oil, vinegar, water, onion, sugar, garlic, celery seed, salt, and pepper. Bring mixture to a boil; add artichoke hearts and cook until tender, about 3 to 5 minutes. Cool, then chill until serving time. When ready to serve, put salad greens and artichokes with liquid into salad bowl; toss gently. Makes 6 to 8 servings.

Approximate Nutrient Analysis per serving (based on 6 servings):
230 calories, 19 g fat, 1.5 g saturated fat, 0 mg cholesterol, 300 mg sodium, 16 g carbohydrate, 6 g fiber, 5 g sugar, 4 g protein

Approximate Nutrient Analysis per serving (based on 8 servings):
180 calories, 14 g fat, 1 g saturated fat, 0 mg cholesterol, 225 mg sodium, 12 g carbohydrate, 5 g fiber, 4 g sugar, 3 g protein

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