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Rating: 4.2/5 (11 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: Cuban
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 102
% Daily Value**
Total Fat 1g
2%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 258mg
11%
Total Carbohydrate 21g
7%
Dietary Fiber 11g
46%
Sugars 6g
Protein 4g
Vitamin A  28%Vitamin C  146%
Calcium  4%Iron  7%
Potassium  13%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Artichoke and Roasted Red Pepper Salad

Recipe Tags: Salad Recipes

Date Added: May 06, 2012
Everything in this is a low-glycemic ingredient, which makes this salad perfect for any phase of the South Beach Diet. This would make a great side dish for something like Grilled Halibut with Garlic-Cilantro Sauce or Greek Seasoned Grilled Pork Chops with Lemon and Oregano.

Ingredients:

1 Teaspoon Sugar (optional)
1/4 Cup White Wine Vinegar
1/3 Cup Balsamic Vinegar
2 Cloves Of Garlic Minced
1 Tablespoon Fresh Basil Chopped
4 Red Bell Peppers
8 Artichokes Prepared And, Cooked
1/2 Cup Red Onion Sliced
1/2 Cup Ripe Olives Sliced
1 Red Bell Pepper Roasted, Reserved From Salad Preparation
1 Teaspoon Fresh Rosemary Chopped
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Directions:

1. Halve artichokes lengthwise; scoop out center petals and fuzzy centers. Remove outer leaves and reserve to garnish salad. Trim out hearts and slice thinly.

2. Cover, set aside. Place whole bell pepper under preheated broiler; broil under high heat until charred on all sides, turning frequently with tongs.

3. 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.

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Dietary Notes:
This recipe is low-fat with 1.38g per serving, low-saturated fat with 0.25g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 28% of your daily recommended intake per serving. This recipe is high in Vitamin C with 146% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Sulfites, Garlic, Natural Sweeteners, Vinegar, Rosemary, Onion allergies.
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