Tossed Artichoke Salad Recipe
The tossed artichoke salad is a simple and easy tossed salad made with salad greens. Prepared with lettuce, romaine and spinach leaves, the tossed artichoke salad is made with celery and pimientos to taste. Served as a side in meals of choice, this is appetizing and savory.
Ingredients
| Salad oil | 1/2 Cup (16 tbs) | |
| Vinegar | 1/3 Cup (16 tbs) | |
| 4 thin slices onion | ||
| Sugar | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Celery seed | 1/4 Teaspoon | |
| 1 9-ounce package frozen artichoke hearts | ||
| Pimientos | 1 4 Ounce, chopped | |
| 2 cups each torn lettuce, torn romaine, and torn spinach | ||
Directions
In saucepan, combine oil, vinegar, 2 tablespoons water, onion, sugar, garlic, 1/2 tea spoon salt, celery seed, and dash pepper.
Bring to boiling; add artichoke hearts.
Cook till tender, 3 to 5 minutes; cool.
Stir in pimiento.
Chill.
At serving time, drain reserving marinade.
In bowl, add artichoke mixture to torn salad greens.
Toss with enough of reserved marinade (about 1/4 cup) to coat greens.
Bring to boiling; add artichoke hearts.
Cook till tender, 3 to 5 minutes; cool.
Stir in pimiento.
Chill.
At serving time, drain reserving marinade.
In bowl, add artichoke mixture to torn salad greens.
Toss with enough of reserved marinade (about 1/4 cup) to coat greens.
Chef
