ARTICHOKE SALAD WITH ORANGES
Make and share this Artichoke Salad With Oranges recipe from Food.com.
Provided by lauralie41
Categories Oranges
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fill a large pan with water and bring to a boil. Add the artichokes and half of the lemon to the pan. Cover and cook the artichokes until they are barely tender, about 20 to 25 minutes. Drain and set aside to cool.
- When artichokes are cool enough to handle pull off the leaves and cut out the fuzzy chokes. Slice the hearts into bite size wedges and squeeze the other half of lemon over the hearts, set aside. Peel and section the oranges discarding the seeds and white pith in a large bowl.
- When ready to serve, alternate orange sections and artichoke wedges on individual plates. Garnish with radish slices, olives and a mixture of the olive oil and lemon juice that will be drizzled over the salad. Sprinkle with paprika and salt, serve immediately.
Nutrition Facts : Calories 203.8, Fat 8.6, SaturatedFat 1.2, Sodium 239.1, Carbohydrate 32.9, Fiber 11.9, Sugar 12.4, Protein 5.9
TRICOLORE SALAD WITH ORANGES
Provided by Ina Garten
Time 25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
- In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly (discard the vinegar).
- In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with one more teaspoon salt, toss well, and taste for seasonings. Serve at room temperature.
ARTICHOKE AND ORANGE SALAD
Categories Salad Olive Onion Appetizer Vegetarian Quick & Easy Low/No Sugar Orange Artichoke Spring Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Drain artichokes. Cook in large pot of boiling salted water 4 minutes. Drain and cool. Cut into thin slices.
- Grate enough orange peel to measure 1 teaspoon. Transfer peel to large bowl. Squeeze in 1/3 cup juice from 1 orange. Using small sharp knife, cut off peel and white pith from remaining oranges. Cut oranges crosswise into 1/4-inch-thick slices; set aside. Mix oil and vinegar into orange juice mixture in bowl. Season with salt and pepper. Mix in artichokes and onion. Let stand 10 minutes.
- Using slotted spoon, arrange artichokes and onions on platter. Garnish with orange slices and olives. Drizzle vinaigrette from bowl over salad.
ROASTED ARTICHOKE SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
- Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
- Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.
ARTICHOKE SALAD
Make and share this Artichoke Salad recipe from Food.com.
Provided by PetsRus
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix everything together, add salt and pepper, taste or it needs more olive oil.
- Cover and leave in the fridge for an hour (optional).
- Serve with the lemon wedges.
Nutrition Facts : Calories 152.5, Fat 7.4, SaturatedFat 1.1, Sodium 67.8, Carbohydrate 21.2, Fiber 11, Sugar 5.8, Protein 4.5
SALAD WITH ARTICHOKES
This was given to me by a friend, who got it from a little pasta house restaurant in her hometown. It calls for mixed greens, red onion and artichokes with a vinegar and oil dressing.
Provided by Cindy
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 15m
Yield 5
Number Of Ingredients 9
Steps:
- In a large bowl, combine the mixed greens, onion, and artichoke hearts.
- In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic.
- Pour enough dressing over salad to coat, and toss well. Sprinkle with grated cheese, and serve.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 14.3 g, Cholesterol 2.6 mg, Fat 23 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 718.9 mg, Sugar 1.1 g
WARM ARTICHOKE, BLOOD ORANGE & FETA SALAD
This warm winter salad has it all: colour, flavour and texture. Sweet blood oranges, sharp feta and nutty Jerusalem artichokes combine to create a beautiful side or seasonal meze
Provided by Jane Hornby
Categories Side dish, Starter
Time 1h5m
Yield 4 - 6 as a side
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the artichokes, olive oil and half the orange juice in a large roasting tin. Season well, and roast for 45 mins, turning halfway through, until tender and turning golden.
- Meanwhile, use a serrated knife to remove the skin and pith from the remaining oranges, then segment the flesh or cut into thin wheels. Put the Sherry vinegar, remaining orange juice, the extra virgin olive oil and honey in a jug and whisk to combine. Season to taste.
- Scatter the nuts and cumin over the artichokes and roast for another 5 mins until the nuts are just golden and the cumin aromatic. Remove from the oven, cool briefly, then gently fold in the orange, feta, parsley and dressing. Serve in the tin or pile onto a platter.
Nutrition Facts : Calories 410 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 28 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium
ARTICHOKE & LEMON SALAD
Tom Kime's simple summer salad is perfect for outdoor entertaining, and involves the minimum of fuss
Provided by Tom Kime
Categories Dinner, Lunch, Side dish
Time 45m
Number Of Ingredients 12
Steps:
- Three hours before serving, put the two whole lemons into a saucepan of water with the rock salt. Place a small lid or saucer on the lemons to keep them submerged and simmer for 10 minutes until they are soft when tested with the point of a knife. Tip the lemons into a sieve and cool under the cold tap.
- Dry roast the almonds in a small frying pan until golden brown, stirring frequently to make sure they don't burn, then set aside. In a large bowl, mix the thyme with the honey, vinegar and olive oil. Squeeze the juice from the remaining lemon and add to the honey mixture.
- Halve the boiled lemons, then trim away all the flesh and membranes with a sharp knife and discard.Remove all the bitter white pith from the inside of the skin. Finely chop the remaining thin pieces of lemon skin and toss them into the dressing with the artichokes. Taste, adding more fresh lemon juice if too salty. Pile into a serving dish, cover and keep at cool room temperature.
- To serve: arrange the cold meat on a platter. Toss the rocket into the salad with the roasted almonds (add the nuts at the last minute so they remain crunchy) and serve in a bowl.
Nutrition Facts : Calories 432 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.78 milligram of sodium
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#lactose #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #healthy #salads #fruit #african #easy #beginner-cook #dinner-party #vegetarian #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #egg-free #healthy-2 #free-of-something #low-in-something #citrus #oranges #brunch #3-steps-or-less
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