Make-Ahead Artichoke Salad Recipe

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Ingredients:

Serving

1/4 cup olive oil
2 tbsp lemon juice
1 tbsp minced fresh parsley
1-1/2 tsp balsamic vinegar
1 garlic clove, minced
1/4 tsp salt
1/8 tsp pepper
1 can (14 oz) water-packed artichoke hearts, rinsed, drained and quartered
1 can (2-1/4 oz) sliced ripe olives, drained
1/4 lb fresh mushrooms, quartered
2/3 cup chopped red onion
1/2 cup chopped sweet yellow pepper
1/2 cup chopped sweet red pepper

Directions:

In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. In a large bowl, combine the artichokes, olives, mushrooms, onion and peppers. Add dressing; toss to coat. Cover and refrigerate for at least 24 hours.
Remove from the refrigerator 30 minutes before serving. Serve with a slotted spoon. Yield: 6 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	111.96 Kcal (469 kJ)
Calories from fat	88.72 Kcal
		% Daily Value*
Total Fat	9.86g	15%
Sodium	154.22mg	6%
Potassium	151.87mg	3%
Total Carbs	5.1g	2%
Sugars	2.45g	10%
Dietary Fiber	1.27g	5%
Protein	1.1g	2%
Vitamin C	37mg	62%
Iron	0.4mg	2%
Calcium	13.3mg	1%

Amount Per 100 g
Calories	126.92 Kcal (531 kJ)
Calories from fat	100.58 Kcal
		% Daily Value*
Total Fat	11.18g	15%
Sodium	174.83mg	6%
Potassium	172.16mg	3%
Total Carbs	5.78g	2%
Sugars	2.78g	10%
Dietary Fiber	1.44g	5%
Protein	1.24g	2%
Vitamin C	41.9mg	62%
Iron	0.4mg	2%
Calcium	15.1mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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