Vegetable Cheese Salad With Artichokes
|Broccoli florets||1 Cup (16 tbs)|
|Frozen artichoke hearts||9 Ounce (1 Package)|
|Olive oil/Walnut oil||2 Teaspoon|
|Balsamic wine vinegar/Red wine vinegar||1 1⁄2 Teaspoon|
|Dried tarragon||3⁄4 Teaspoon, crumbled|
|Black pepper||1⁄8 Teaspoon|
|Cherry tomatoes||6 , halved|
|Sliced jerusalem artichokes/Water chestnuts||1⁄2 Cup (8 tbs)|
|Part skim mozzarella cheese||2 Ounce|
In a small saucepan with enough boiling unsalted water to cover, cook the broccoli until tender but still crisp 3 to 5 minutes.
Drain in a colander, rinse under cold running water to stop the cooking, and drain again.
At the same time, cook the artichoke hearts according to package directions, omitting the salt; drain well and set aside.
In a large bowl, combine the olive oil, vinegar, tarragon, and pepper.
Add the broccoli, artichoke hearts, cherry tomatoes, Jerusalem artichokes, and cheese.
Toss well, cover, and refrigerate at least 6 hours before packing for a picnic or brown bag lunch.
Serving size: Complete recipe
Calories 470 Calories from Fat 175
% Daily Value*
Total Fat 20 g30.7%
Saturated Fat 7.3 g36.4%
Trans Fat 0 g
Cholesterol 36.3 mg12.1%
Sodium 918.4 mg38.3%
Total Carbohydrates 52 g17.2%
Dietary Fiber 5.1 g20.4%
Sugars 18.4 g
Protein 27 g54%
Vitamin A 130% Vitamin C 320.8%
Calcium 64.6% Iron 51%
*Based on a 2000 Calorie diet