Artichoke And Roasted Red Pepper Salad Recipe

Name: Artichoke And Roasted Red Pepper Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 med Artichokes, Prepared And, Cooked; 4 x Red Bell Peppers Lettuce Leaves; 1/2 c. Red Onion, Sliced; 1/2 c. Ripe Olives, Sliced; 1 x Red Bell Pepper, Roasted, Reserved From Salad Preparation; 1/3 c. Balsamic Vinegar; 1/4 c. White Wine Vinegar; 2 x Cloves Garlic, Chopped; 1 Tbsp. Fresh Basil, Minced; 1 tsp Fresh Rosemary, Minced; 1 tsp Sugar

Servings: persons

8 med Artichokes, Prepared And, Cooked
4 x Red Bell Peppers Lettuce Leaves
1/2 c. Red Onion, Sliced
1/2 c. Ripe Olives, Sliced
1 x Red Bell Pepper, Roasted, Reserved From Salad Preparation
1/3 c. Balsamic Vinegar
1/4 c. White Wine Vinegar
2 x Cloves Garlic, Chopped
1 Tbsp. Fresh Basil, Minced
1 tsp Fresh Rosemary, Minced
1 tsp Sugar

1
Halve artichokes lengthwise; scoop out center petals and fuzzy centers.
2
Remove outer leaves and reserve to garnish salad.
3
Trim out hearts and slice thinly.
4
Cover, set aside.
5
Place whole bell pepper under preheated broiler; broil under high heat till charred on all sides, turning frequently with tongs.
6
Remove from oven and place in a paper bag for 15 min to steam skins.
7
Trim off stems of peppers; remove seeds and ribs Strip off skins; slice peppers into julienne strips.
8
Reserve one fourth of the bell pepper strips for the dressing.
9
To Assemble Salads: Arrange lettuce leaves on 8 salad plates, remaining bell peppers strips, red onions and ripe olives on lettuce.
10
Garnish with a couple of artichoke leaves, if you like.
11
For Dressing: In a blender or possibly food processor place reserved bell pepper strips, vinegars, garlic, basil, rosemary and sugar.
12
Cover and process till well blended and nearly smooth.
13
Spoon dressing over the salads.
14
Serving Suggestion: Cover and chill prepared salads up to 4 hrs.
15
Refrigeratedressing and spoon dressing and spoon over the salads just before serving.

139

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 8 med Artichokes, Prepared And, Cooked, 4 x Red Bell Peppers Lettuce Leaves, 1/2 c. Red Onion, Sliced, 1/2 c. Ripe Olives, Sliced, and more.

Yes, Artichoke And Roasted Red Pepper Salad Recipe 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.

That's it — enjoy your meal!