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Cookin’ Greens Antipasto Salad With Quartered Artichokes

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Ingredients
  Olive oil 45 Milliliter (2-3 Tablespoons)
  Crushed garlic cloves 1 1⁄2 Clove (7.5 gm)
  Quartered artichoke hearts 12 1⁄2 Ounce (Cooking Greens, 350 Gram)
  Sea salt To Taste
  Black pepper To Taste
  Bocconcini 7 Ounce (Mini, 200 Gram)
  Roasted red peppers 4 Ounce, cut into strips (113 Gram)
  Pitted black olives 3 Ounce (85 Gram)
  Marinated mushrooms 3 Ounce (85 Gram)
  Basil pesto 1 Teaspoon
  Balsamic vinaigrette 15 Milliliter (1 Tablespoon)
  Chopped green onions 15 Milliliter (1 Tablespoon)
  Boston lettuce leaves 1
Directions

Artichokes
Heat the oil in a large frying pan; add garlic. Stir. Add Cookin’ Greens Quartered Artichokes; sauté for 12 minutes or until just cooked. Season with salt and black pepper, to taste. Set aside to cool.

Antipasto Salad Assembly
In a medium bowl combine the Bocconcini, red pepper strips, olives and mushrooms. Toss with pesto and balsamic vinaigrette. When artichokes have cooled, fold them in gently to avoid breaking them.
Line a platter or bowl with lettuce leaves. Place salad on top attractively. Garnish with fresh basil, if using.

Chef’s Tips
1. Serve as part of pre-dinner appetisers or for a light lunch along with Italian cheeses, cold cuts and crusty bread.
2. Combine with cooked pasta (penne, Farfalle or rotini) for a tasty pasta salad or heat together and garnish with grated Parmesan cheese as a vegetarian pasta entrée.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Restriction: 
Vegetarian
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
12 Minutes
Ready In: 
22 Minutes
Servings: 
4

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