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Cookin’ Greens Antipasto Salad with Quartered Artichokes

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  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

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

Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
12 Minutes
Ready In: 
22 Minutes

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Average: 2.8 (5 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 350 Calories from Fat 241

% Daily Value*

Total Fat 27 g42%

Saturated Fat 6.2 g31.2%

Trans Fat 0 g

Cholesterol 26.6 mg8.9%

Sodium 422.3 mg17.6%

Total Carbohydrates 14 g4.6%

Dietary Fiber 4.7 g18.7%

Sugars 3.7 g

Protein 10 g20.3%

Vitamin A 40.7% Vitamin C 31.7%

Calcium 11.1% Iron 1.4%

*Based on a 2000 Calorie diet

Cookin’ Greens Antipasto Salad With Quartered Artichokes Recipe