Artichoke & Roasted Red Pepper Salad With Roasted Red Pepper Recipe

Name: Artichoke & Roasted Red Pepper Salad With Roasted Red Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 8 medium artichokes (prepared & cooked as directed for whole artichokes); 4 red bell peppers; 1/2 cup red onion (sliced); 1/2 cup olive (sliced); Dressing; 1 roasted red pepper; 1/3 cup balsamic vinegar; 1/4 cup white wine; 2 garlic cloves (minced); 1 tablespoon chopped basil; 1 teaspoon rosemary

Servings: persons

Salad
8 medium artichokes (prepared & cooked as directed for whole artichokes)
4 red bell peppers
1/2 cup red onion (sliced)
1/2 cup olive (sliced)
Dressing
1 roasted red pepper
1/3 cup balsamic vinegar
1/4 cup white wine
2 garlic cloves (minced)
1 tablespoon chopped basil
1 teaspoon rosemary

1
Halve cooked artichokes lengthwise; scoop out center petals and fuzzy centers. Remove outer leaves and reserve to garnish salad; or refrigerate to use for snacks another time. Thinly slice hearts. Cover; set aside.
2
Place whole bell peppers under preheated broiler; broil under high heat until charred on all sides, turning frequently with tongs. Carefully remove from oven with tongs; place in a paper bag for 15 minutes to steam skins. Carefully remove peppers from bag; remove seeds and ribs. Strip off skins; slice peppers into julienne strips.
3
Prepare Dressing: In blender or food processor container, place 1/4 of the bell pepper strips, vinegars, garlic, basil, rosemary. Cover and process until well blended and nearly smooth.
4
Assemble Salads: Arrange reserved cooked artichoke leaves or lettuce leaves on 8 salad plates. Arrange sliced artichoke hearts, remaining 3/4 of the bell pepper strips, red onion and olive slices on artichoke or lettuce leaves.
5
Spoon dressing over salads. Makes 8 salads.

131

kcal

Calories

Carbs

Protein

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 12 ingredients. The key ingredients include: Salad, 8 medium artichokes (prepared & cooked as directed for whole artichokes), 4 red bell peppers, 1/2 cup red onion (sliced), and more.

Yes, Artichoke & Roasted Red Pepper Salad With Roasted Red Pepper 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.

Artichoke & Roasted Red Pepper Salad With Roasted Red Pepper

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