Description
This refreshing Antipasto Artichoke Salad is perfect for serving on a buffet table or enjoying as leftovers from the fridge.
Ingredients
Scale
- 2 cans large artichoke hearts packed in water
- 1 jar roasted red peppers
- 1 can black olives (drained weight)
- 1/4 red onion, cut into very thin slivers (optional)
- 3 tablespoons finely chopped or pureed fresh basil
- 6 tablespoons Newman’s Own Olive Oil and Vinegar Dressing
Instructions
- Drain artichoke hearts into a large colander placed in the sink.
- Combine the finely chopped basil and vinaigrette dressing to make basil vinaigrette. (You can read more here about making basil vinaigrette.)
- When the artichoke hearts are well drained, remove them from the colander and drain the roasted red peppers into the same colander.
- Cut artichoke hearts into halves and arrange them so they cover all the surface of a large platter.
- When roasted red peppers are well drained, remove them from the colander and drain the olives into the same colander. Pat the red peppers with a paper towels to dry the surface; then cut the red peppers into strips.
- Cut the red onion into thin slicers.
- Arrange the onions and the roasted red peppers over the artichoke hearts, then add the drained olives on top.
- Drizzle desired amount of basil vinaigrette over the salad and serve.
- This Antipasto Artichoke Salad can sit out for an hour or two on a buffet table. It was also delicious as leftovers, eaten cold from the fridge!
Notes
- Make sure to drain all canned ingredients well to avoid excess moisture.
- Feel free to add other vegetables or ingredients based on your taste.
- Prep Time: 15 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg