Artichoke Salad
Created by Fizzybrat on July 29, 2017
- Servings: 8
- Prep Time: 20m
- Cook Time: 8h
- Recipe #26838
Ingredients
- 1 pint cherry tomatoes
- 2 cans (14 ounce) artichoke hearts, well drained
- 1 can (14 ounce) hearts of palm, well drained
- 1/2 teaspoon black pepper, freshly ground
- 2 teaspoons ground cumin
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
How to Make
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Step 1: Cut cherry tomatoes in half. Cut artichoke hearts in half or in quarters depending on their size. Cut hearts of palm in half lengthwise and then into 1-1/2-inch pieces.
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Step 2: Combine vegetables. Sprinkle with pepper and 1 teaspoon cumin. Combine vinegar and oil and add to vegetables. Toss ingredients together’ well.
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Step 3: Refrigerate salad a few hours or even overnight to blend flavors.
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Step 4: Taste before serving and add more cumin or some salt. (Hearts of palm are often salty enough that no additional salt is needed.)
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Step 5: *Note: Olive oil has a distinct flavor that adds zest to this salad, but you can use a salad oil instead.
Nutritional Facts
- Serving Size: 1 (144 g)
- Calories 454.2
- Total Fat - 33.7 g
- Saturated Fat - 10.3 g
- Cholesterol - 0 mg
- Sodium - 403.7 mg
- Total Carbohydrate - 33.3 g
- Dietary Fiber - 8 g
- Sugars - 1.1 g
- Protein - 6.2 g
- Calcium - 41.3 mg
- Iron - 2.1 mg
- Vitamin C - 8.4 mg
- Thiamin - 0.1 mg