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Vegetable Cheese Salad With Artichokes

Healthycooking's picture
Vegetable cheese salad iwith artichokes is a simple and healthyvegetable salad. Made with tomatoes, broccoli, and artochokes, the salad also has mozzarella cheese to taste. Tossed and chilled, it tastes great and is perfect for the summer.
  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.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Side Dish

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