Antipasto Salad Recipe

Name: Antipasto Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; 1/4 cup fresh lemon juice, divided; 4 medium artichokes (each about 12 ounces); 1 (7-ounce) bag whole baby carrots with tops; 3 cups small cauliflower florets; 1 (8-ounce) bag baby pattypan squash, halved; 3 tablespoons red wine vinegar; 2 tablespoons extravirgin olive oil; 1 teaspoon chopped fresh thyme; 1/2 teaspoon sugar; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 garlic cloves, minced; 1/2 cup vertically sliced red onion; 1/3 cup pitted kalamata olives, halved; 1/3 cup fresh flat-leaf parsley leaves

Servings: persons

6 cups water
1/4 cup fresh lemon juice, divided
4 medium artichokes (each about 12 ounces)
1 (7-ounce) bag whole baby carrots with tops
3 cups small cauliflower florets
1 (8-ounce) bag baby pattypan squash, halved
3 tablespoons red wine vinegar
2 tablespoons extravirgin olive oil
1 teaspoon chopped fresh thyme
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1/2 cup vertically sliced red onion
1/3 cup pitted kalamata olives, halved
1/3 cup fresh flat-leaf parsley leaves

1
Combine water and 2 tablespoons juice in a large bowl. Cut off stem from an artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut lengthwise into quarters. Remove fuzzy thistle from bottom with a spoon; place in lemon water. Repeat procedure with remaining artichokes. Drain artichokes. Cook artichokes in boiling water 6 minutes or until tender. Remove from pan with a slotted spoon; plunge into a large bowl of ice water. Add carrots to pan; cook 1 minute. Add cauliflower and squash to pan; cook an additional minute or until vegetables are crisp-tender. Drain and plunge in ice water with artichokes. Drain artichoke mixture well.
2
Combine remaining 2 tablespoons juice, vinegar, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk. Add artichoke mixture, onion, and olives; toss gently to coat. Cover and chill. Sprinkle with the parsley just before serving.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 cups water, 1/4 cup fresh lemon juice, divided, 4 medium artichokes (each about 12 ounces), 1 (7-ounce) bag whole baby carrots with tops, and more.

Yes, Antipasto Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Antipasto Salad

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