Artichoke Salad

RECIPES | Vegetarian -

Artichoke Salad

Makes 7 Servings (one veggie serving each)

Calories per serving: 74

  • 2 cups green beans, cut into 2-inch pieces
  • 2 cups Asparagus, cut into 2-inch pieces
  • 1 cup cherry tomatoes, halved
  • Two 6 oz. jars marinated artichoke quarters (reserve 2 Tablespoons of the marinade)
  • 2 Tablespoons olive oil
  • 2 Tablespoons fresh lemon
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons parsley, chopped
  • 2 teaspoons dried oregano
  • 2 teaspoons orange zest
  • Salt and Pepper, to taste


  • Bring a large pot of water to boil. Add the green beans and asparagus, cook until crisp and tender, about 1 minute.
  • Remove green beans and asparagus from hot water with a strainer or slotted spoon and refresh in a pot or bowl of cold water.
  • Remove from cold water and pat dry to remove excess water.
  • Drain the artichoke hearts, reserving 2 Tablespoons of the marinade.
  • In a bowl, add the reserved 2 Tablespoons of artichoke marinade, plus the olive oil, lemon juice, Dijon mustard, parsley, oregano and orange zest. Whisk together until combined.
  • Add green beans, artichoke hearts and cherry tomatoes to the bowl of dressing and toss to combine.
  • Season to taste with salt and pepper. Serve chilled or at room temperature


  • Elaine

    Hey Philly, just split this equally 7 ways (it should be right around a cup each but might be a little more). Also, each serving is one vegetbale serving. Enjoy!

  • Philly Temple

    How would I serve this cup wise and how many veggies and fats is it considered

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