FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

  Home   ·   Food Articles   ·   Food Trivia   ·   Today In Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Magazines   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home

RECIPESSalad RecipesVegetable Salads pg 1 >  Artichoke, Roasted Red Pepper Salad

 

CULINARY SCHOOLS
and COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

ARTICHOKE & ROASTED RED PEPPER SALAD WITH ROASTED PEPPER DRESSING

Makes 8 servings, each serving equals 1 cup of fruit or vegetables

Ingredients
• 8 Artichokes (medium size), prepared and cooked as directed for whole artichokes
• 4 Red bell peppers
• Lettuce leaves
• ½ cup Red onion, sliced
• ½ cup Ripe olives, sliced

Dressing
• 1 Bell pepper (roasted), reserved from salad preparation
• 1/3 cup Balsamic vinegar
• ¼ cup White wine or cider vinegar
• 2 cloves Garlic, minced
• 1 Tsbp Basil (fresh), chopped or 1 tsp. crushed dried basil
• 1 tsp Rosemary (fresh), chopped or ½ tsp. crushed dried rosemary


Directions
Halve artichokes lengthwise; scoop out center petals and fuzzy centers. Remove outer leaves and reserve to garnish salad, or to use for snacks another time. Trim out hearts and slice thinly. Cover and set aside.

Place whole bell peppers under preheated broiler; broil under high heat until charred on all sides, turning frequently with tongs. Remove from oven; place in a paper bag for 15 minutes to steam skins. Trim off stems of peppers; remove seeds and ribs. Strip off skins; slice peppers into julienne strips. Reserve one-fourth of the bell pepper strips to prepare dressing.

To assemble salads, arrange lettuce leaves on 8 salad plates.

Arrange sliced artichoke hearts, remaining bell pepper strips, red onion and olive slices on lettuce.

Garnish with a couple of cooked artichoke leaves, if desired.

For dressing:
In blender or food processor container place reserved bell pepper strips, vinegars, garlic, basil, rosemary and sugar. Cover and process until well blended and nearly smooth.

Spoon dressing over salads.


Nutritional analysis per serving: Calories 133, Protein 8g, Fat 1g, Calories From Fat 6%, Cholesterol 0mg, Carbohydrates 30g, Fiber 12g, Sodium 378mg.

Source: Produce for Better Health
The National 5 A Day Program - www.5aday.gov

 

 

RELATED RECIPES

   Vegetable Salads pg 1    ·    Artichoke Heart & Asparagus Salad    ·    Artichoke, Lima Bean, Fennel Salad    ·    Artichoke Rice Salad    ·    Artichoke, Roasted Red Pepper Salad    ·    Arugula Radicchio Orange & Drd Plums    ·    Asian Salad, Sweet & Sour Vinaigrette    ·    Asparagus & Bean Salad    ·    Asparagus Salad Medley    ·    Asparagus Salad, Marinated    ·    Asparagus & Mushroom Salad    ·    Asparagus Tossed Salad    ·    Avocado Blueberry Salad    ·    Avocado & Citrus Spinach Salad    ·    Avocado Mango Salad    ·    Avocado Tomato Salad    ·    Baby Greens Salad with Grapefruit    ·    Baby Greens with Figs & Blue Cheese    ·   Bird's Nest Salad (1895)    ·    BEAN SALADS >>>>>    ·    Maria's Beet Salad    ·    Beet Salad    ·    Beet, Fennel & Radish Salad    ·    Beet Salad with Sherry Vinaigrette    ·    Beet and Apple Salad    ·    Beet Currant Salad, Apple Vinaigrette    ·    Beet Salad with Garlic    ·    Beet Salad, Balsamic Roasted    ·    Beet & Goat Cheese Salad    ·    Beet Salad with Goat Cheese & Walnuts    ·    Beet Salad with Horseradish    ·    Beets, Pickled Beet Salad    ·    Beets, Roasted Baby Beet Salad    ·    Beets, Roasted Beet & Fennel Salad    ·    Beets with Vinaigrette    ·    Bitter Greens Salad    ·    Broccoli Salad    ·    Broccoli Endive Salad    ·    Broccoli, Layered Broccoli Salad    ·    Broccoli & Olive Salad    ·    Broccoli Raisin Salad    ·    Broccoli with Red Pepper Dressing    ·    Broccoli with Sundried Tomatoes    ·    Broccoli Walnut Salad   


  Home   ·   About Us & Contact   ·   Recipe Index   ·   Kitchen Tips   ·   Cooking Contests   ·   Other Links  


Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.



 

 

 

 

Culinary Posters

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.