Recipe: Roasted Artichoke Heart Salad

artichoke hearts

Categories: Salads, Sides, Vegan, Vegetarian

Ingredients

  • 14 oz quartered marinated artichoke hearts; drained
  • 4 oz Kalamata olives
  • ½ roasted red pepper diced
  • 2 tablespoons capers
  • 1 small cucumber, peeled, seeded and diced into ½ inch pieces
  • 1/2 red onion; chopped
  • ¼ cup flat leaf parsley chopped
  • 1/4 cup olive oil
  • 2 tablespoons wine vinegar
  • 1 teaspoon dried oregano
  • 1 tablespoon lemon juice

Instructions

  • In a small bowl, whisk together olive oil, vinegar, oregano and lemon juice to make vinaigrette.
  • Optional step: Grill the artichokes or roast in the oven at 425˚ for 20 minutes.
  • In a large bowl, combine artichokes, Kalamata olives, capers, red peppers, cucumbers, onion and parsley.
  • Pour vinaigrette on top of artichoke salad mix. Toss gently to combine. Refrigerate until ready to serve.

Prep Time 2-30 minutes. Serves 6.

Recipe adapted from foodnetwork.com.

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