Vegetable Cheese Salad With Artichokes Recipe

Vegetable cheese salad iwith artichokes is a simple and healthyvegetable salad. Made with tomatoes, broccoli, and artochokes, the salad also has mozzarella cheese to taste. Tossed and chilled, it tastes great and is perfect for the summer.


Difficulty LevelEasyHealth IndexHealthy
Main Ingredient


 Broccoli florets1 Cup (16 tbs)
 Frozen artichoke hearts9 Ounce (1 Package)
 Olive oil/Walnut oil2 Teaspoon
 Balsamic wine vinegar/Red wine vinegar1 1⁄2 Teaspoon
 Dried tarragon3⁄4 Teaspoon, crumbled
 Black pepper1⁄8 Teaspoon
 Cherry tomatoes6 , halved
 Sliced jerusalem artichokes/Water chestnuts1⁄2 Cup (8 tbs)
 Part skim mozzarella cheese2 Ounce

Nutrition Facts

Serving size: Complete recipe

Calories 470 Calories from Fat 175

% Daily Value*

Total Fat 20 g30.7%

Saturated Fat 7.3 g36.4%

Trans Fat 0 g

Cholesterol 36.3 mg

Sodium 918.4 mg38.3%

Total Carbohydrates 52 g17.2%

Dietary Fiber 5.1 g20.4%

Sugars 18.4 g

Protein 27 g54%

Vitamin A 130% Vitamin C 320.8%

Calcium 64.6% Iron 51%

*Based on a 2000 Calorie diet


In a small saucepan with enough boiling unsalted water to cover, cook the broccoli until tender but still crisp 3 to 5 minutes.
Drain in a colander, rinse under cold running water to stop the cooking, and drain again.
Set aside.
At the same time, cook the artichoke hearts according to package directions, omitting the salt; drain well and set aside.
In a large bowl, combine the olive oil, vinegar, tarragon, and pepper.
Add the broccoli, artichoke hearts, cherry tomatoes, Jerusalem artichokes, and cheese.
Toss well, cover, and refrigerate at least 6 hours before packing for a picnic or brown bag lunch.