Cookin’ Greens Antipasto Salad with Quartered Artichokes Recipe
Summary
Preparation Time10 MinCooking Time12 Min
Ready In22 MinServings4
Ingredients
| Olive oil | 3 Tablespoon | |
| Garlic | 1 1/2 Clove (5gm), crushed | |
| Artichoke hearts | 12 Ounce, quartered | |
| Sea salt and black pepper, to taste | ||
| Bocconcini | 7 Ounce | |
| Roasted red peppers | 4 Ounce, cut into strips | |
| Pitted black olives | 3 Ounce | |
| Mushrooms | 3 Ounce, marinated | |
| Basil pesto | 1 Teaspoon | |
| Balsamic vinaigrette | 1 Tablespoon | |
| Onions | 1 Tablespoon, chopped | |
| Boston leaf lettuce | ||
Directions
Artichokes
Heat the oil in a large frying pan; add garlic. Stir. Add Cookin’ Greens Quartered Artichokes; sauté for 12 minutes or until just cooked. Season with salt and black pepper, to taste. Set aside to cool.
Antipasto Salad Assembly
In a medium bowl combine the Bocconcini, red pepper strips, olives and mushrooms. Toss with pesto and balsamic vinaigrette. When artichokes have cooled, fold them in gently to avoid breaking them.
Line a platter or bowl with lettuce leaves. Place salad on top attractively. Garnish with fresh basil, if using.
Chef’s Tips
1. Serve as part of pre-dinner appetisers or for a light lunch along with Italian cheeses, cold cuts and crusty bread.
2. Combine with cooked pasta (penne, Farfalle or rotini) for a tasty pasta salad or heat together and garnish with grated Parmesan cheese as a vegetarian pasta entrée.
Heat the oil in a large frying pan; add garlic. Stir. Add Cookin’ Greens Quartered Artichokes; sauté for 12 minutes or until just cooked. Season with salt and black pepper, to taste. Set aside to cool.
Antipasto Salad Assembly
In a medium bowl combine the Bocconcini, red pepper strips, olives and mushrooms. Toss with pesto and balsamic vinaigrette. When artichokes have cooled, fold them in gently to avoid breaking them.
Line a platter or bowl with lettuce leaves. Place salad on top attractively. Garnish with fresh basil, if using.
Chef’s Tips
1. Serve as part of pre-dinner appetisers or for a light lunch along with Italian cheeses, cold cuts and crusty bread.
2. Combine with cooked pasta (penne, Farfalle or rotini) for a tasty pasta salad or heat together and garnish with grated Parmesan cheese as a vegetarian pasta entrée.
Chef
