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Cookin’ Greens Antipasto Salad with Quartered Artichokes Recipe
|Olive oil||45 Milliliter (2-3 Tablespoons)|
|Crushed garlic cloves||1 1⁄2 Clove (7.5 gm)|
|Quartered artichoke hearts||12 1⁄2 Ounce (Cooking Greens, 350 Gram)|
|Sea salt||To Taste|
|Black pepper||To Taste|
|Bocconcini||7 Ounce (Mini, 200 Gram)|
|Roasted red peppers||4 Ounce, cut into strips (113 Gram)|
|Pitted black olives||3 Ounce (85 Gram)|
|Marinated mushrooms||3 Ounce (85 Gram)|
|Basil pesto||1 Teaspoon|
|Balsamic vinaigrette||15 Milliliter (1 Tablespoon)|
|Chopped green onions||15 Milliliter (1 Tablespoon)|
|Boston lettuce leaves||1|
Calories 350 Calories from Fat 241
% Daily Value*
Total Fat 27 g42%
Saturated Fat 6.2 g31.2%
Trans Fat 0 g
Cholesterol 26.6 mg
Sodium 422.3 mg17.6%
Total Carbohydrates 14 g4.6%
Dietary Fiber 4.7 g18.7%
Sugars 3.7 g
Protein 10 g20.3%
Vitamin A 40.7% Vitamin C 31.7%
Calcium 11.1% Iron 1.4%
*Based on a 2000 Calorie diet
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.
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.