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Associate.com - Share Your Recipe!

Recipe Name: Artichoke And Roasted Red Pepper Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
8 Artichokes, Prepared And
cooked
4 Red bell peppers
Lettuce leaves
1/2 Cup(s) Red onion, sliced
1/2 Cup(s) Ripe olives, sliced
1 Red bell pepper, roasted
Reserved From Salad
Preparation
1/3 Cup(s) Balsamic vinegar
1/4 Cup(s) White wine vinegar
2 Cloves garlic, minced
1 Tablespoon(s) Fresh basil, chopped
1 Teaspoon(s) Fresh rosemary, chopped
1 Teaspoon(s) Sugar
Directions:
Halve artichokes lengthwise; scoop out center petals and fuzzy
centers. Remove outer leaves and reserve to garnish salad. Trim out
hearts and slice thinly. Cover, set aside. Place whole bell pepper
under preheated broiler; broil under high heat until charred on all
sides, turning frequently with tongs. Remove from oven and 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 for the dressing.
To Assemble Salads: Arrange lettuce leaves on 8 salad plates,
remaining bell peppers strips, red onions and ripe olives on lettuce.
Garnish with a couple of artichoke leaves, if desired. For Dressing:
In a blender or food processor place reserved bell pepper strips,
vinegars, garlic, basil, rosemary and sugar. Cover and process until
well blended and nearly smooth. Spoon dressing over the salads.
Serving Suggestion: Cover and refrigerate prepared salads up to 4
hours. Chill dressing and spoon dressing and spoon over the salads
just before serving. Nutrients per serving: Calories: 88; Protein: 4.7
g; Carbohydrate: 199g; Fat 1 g; Calories from fat: 12%; Calories from
saturated fat: 2%; Sodium; 189 mg; Cholesterol: 0 mg: Dietary Fiber: 5
g. Entered in MasterCook by suechef@sover.net 4/25/98 Recipe by:
California Artichoke Advisory Board Posted to MC-Recipe Digest by Sue
<suechef@sover.net> on Apr 25, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 112
Calories From Fat: 29
Total Fat: 3.3g
Cholesterol: 36.6mg
Sodium: 120.2mg
Potassium: 181.5mg
Carbohydrates: 5.9g
Fiber: <1g
Sugar: 2.3g
Protein: 13.9g


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