Roasted Artichoke Salad
Submitted by:The Core Diet
This salad wears many hats! Have it for lunch, just be sure to include a lean protein; use it as a side dish at dinner; or make it your afternoon snack!
Ingredients
- 4 cans artichoke hearts; drained
- 1 Tbsp olive oil
- Kosher salt
- freshly ground black pepper
- 1 shallot; minced
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 5 tablespoons white wine vinegar; divided
- 1/2 cup chopped fresh basil leaves
- 6 tablespoons capers; drained
- 2 jars roasted red peppers, sliced thin
- 1/2 cup minced red onion
- 1/2 cup chopped fresh parsley leaves
Instructions
1. Preheat oven to 350*F.
2. Place artichoke hearts in bowl; sprinkle with olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss until artichoke hearts are coated.
3. Place artichoke hearts in single layer on sheet pan; roast in oven for 20 minutes.
Meanwhile, make vinaigrette:
1. Place minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt and 1/2 teaspoon pepper in bowl of food processor fitted with steel blade or into blender. Process for 5 seconds. Add basil leaves; process into green puree.
2. With processor running, slowly pour 1/8 cup olive oil into bowl through feed tube, until ingredients are finely pureed. Set aside.
1. Place roasted artichoke hearts in bowl; toss with vinaigrette to moisten.
2. Add capers, red peppers, red onion, parsley, 4 tablespoons vinegar. Toss gently.
3. Sprinkle generously with salt & pepper. Let stand 30 minutes.
Serve at room temperature.
Macronutrients
| Serving size | 1/4 batch |
| Carbohydrates | 28 |
| Proteins | 3 |
| Fats | 4 |
