This dish rivals that of your favorite Thai restaurant in terms of flavor! This rice is truly great, and the purple-black variety is a welcome contrast.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 5 |
Ingredients
- 4 cups mixed salad greens
- 1 (14 ounce) can artichoke hearts in water, drained
- ½ red onion, sliced
- ½ cup vegetable oil
- ½ cup red wine vinegar
- 1 teaspoon seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 3 tablespoons grated Parmesan cheese
Instructions
- Combine mixed greens, artichoke hearts, and onion in a large bowl.
- Whisk oil, vinegar, seasoned salt, garlic powder, and pepper together in a separate bowl. Pour desired amount of dressing over the salad, and toss to coat.
- Sprinkle with grated Parmesan cheese, and serve.
Nutrition Facts
| Calories | 274 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 719 mg |
| Sugars | 1 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Surprisingly delicious, considering how few ingredients there are! I added sliced, fresh, black olives (as the picture shows). I cut the artichoke hearts in half. And, the spicing I used was Old Bay (to complement the salmon dish I served as the Main course).
This salad turned out even better than I expected, and was a hit when I made it for a large group. The recipe doesn’t mention black olives, but they’re in the picture, so I added them (about half a can) and I’m glad I did. I also added some dijon mustard to the dressing to help emulsify the oil and vinegar. I’ll definitely make this again for myself.
Used adobo in place of seasoned salt. May have gone overboard a bit. Can become very salty tasting if measurements are not exact! Otherwise can stand on it’s own or with some sweet italian sausage!
I loved this recipe! I doubled everything except the dressing and added grilled chicken to make it the main dish. I found the 1:1 oil and vinegar ration to be a pleasant change to traditional salad dressings, and my husband and 3 young boys loved it.
Loved this salad. I used olive oil and fresh garlic and soaked the artichokes in the dressing for a couple hours first. Very clean and fresh tasting…super easy.
I took this to girls night out last night. I can’t wait for the next potluck so I can bring this again!
This was delicious! My boyfriend (who says he is not a salad person) had seconds. I followed another’s suggestion of cutting the dressing in half and found it plenty moist. I will make this again!
Two stars, because it is a lovely salad IF you don’t make the dressing as written – without adjusting the oil and vinegar measurements I’m afraid I couldn’t even give it that. I can’t even imagine how acrid/vinegary this would be if prepared with the 1:1 oil to vinegar ratio! Perfection is 3:1 oil to vinegar and that’s what I made. I also used grilled artichokes rather than those packed in water, but artichokes are so delicious any kind would do. I also used fresh shaved Parmigiano-Reggiano. What a shame this recipe HAS to be criticized for its dressing when it is so easily corrected. Four stars, for sure, if prepared using a well-balanced oil and vinegar dressing.
Excellent salad!
Great salad! I added black olives and cut down the amount of dressing as previous reviewers recommended and served the dressing on the side.
I cut back just a tad on the vinegar after reading the reviews and I’m glad I did. I added black olives because I like them with my artichokes. This was the perfect salad to go along with the Personal Portobello Pizza from this site. It will go nicely with a lot I make so it will be used often. Thanks!
Very light and delicious. I added baby corn but they worked better in my mind than on my plate. Paired it with a rotisserie chicken and tomato bruschetta for a very yummy summer dinner.
Great favor and healthy! I cut back the dressing by 1/2 and didn’t even use all of that. Go light on the dressing when pouring over salad; it’s strong. I had feta cheese and sliced almonds and threw those on top. Definite repeat!!
Delicious! I made this for a family dinner and got lots of positive reviews. I followed others’ advice and reduced the oil and vinegar, using only 1/3 cup of each. I also added a can of black olives. Yum.
This was quite good. I did add some tomato that needed to be used and I subbed green onion for the red as that’s what I had on hand. Thanks for sharing!
This has ALOT of potential, but I followed the recipie as is and couldn’t eat much of it. Too tangy, and just not right! Give it a try again though.
I loved this salad made this for dinner and my husband does not usually like artichokes but he loved this. Thank you very much for the recipe.
If you like artichoke hearts, this is the recipe for you. No one else in my family likes them, so I make a half recipe and have it for lunch and again for dinner as the full recipe will serve 4. The only thing I do differently is chopping the onion as I don’t like the big rings. Absolutely fantastic just as-is otherwise.
Excellent! I was tired of the same old garden type salads and this salad just stood out enough that I tried it – so glad I did! Only chg was to add dried basil & oregano to the dressing. Took to a holiday party & even the kids (5 to 14) ate it. It’s a keeper AND so simple -just be sure & get the artichokes in water & not in oil.
This was fantastic! I followed the advice of a comment and marinated the onion and artichokes for a few hours and it was delicious!
I love making this salad and my family too! Although I added sliced roma tomatoes and cucumber.