Italian Salad with Marinated Artichokes
Marinated artichokes tossed with spinach, tomatoes, cucumbers. red onion, red pepper, mozzarella, and homemade croutons.
Ingredients
- 10 ounces frozen artichoke quarters
- ¼ cup extra virgin olive oil
- 4 cloves sliced garlic
- 2 cloves minced garlic
- 3 sprigs thyme
- 1 tbsp. lemon juice
- 1 bay leaf
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
- 4 cups baby spinach
- 2 cups sliced cucumber
- 1 red pepper, sliced
- ½ cup olives
- 1 cup fresh mozzarella balls
- 2 cups thin tomato wedges
- ½ cup sliced red onion
- Parmesan croutons
- Red Wine Vinaigrette with Oregano
For the Parmesan Croutons:
- 4 tbsp. unsalted butter
- 2 cloves crushed garlic
- 3 cups baguette, cut in one inch cubes
- ¼ cup finely grated Parmesan Cheese
For the Red Wine Vinaigrette with Oregano:
- ½ cup extra virgin olive oil
- ¼ cup red wine vinagar
- 2 cloves minced garlic
- ⅛ tsp. kosher salt
- ⅛ tsp. black pepper
- 1 tbsp. fresh oregano
Instructions
- Preheat the oven to 350 degrees. Place the frozen artichokes in a small Dutch oven along with the oil, garlic, thyme, lemon juice, bay leaf, salt, and pepper. Cover and bake for 4O minutes, and then discard the bay leaf and thyme and let the artichokes cool to room temperature.
- Place the artichokes in a large salad bowl, along with the rest of the ingredients, and toss with your desired amount of dressing. Serve topped with the croutons.
For the Red Wine Vinaigrette with Oregano:
- Shake all the ingredients together in a small jar.
For the Parmesan Croutons:
- Melt the butter in a large, nonstick skillet, and cook the garlic for two minutes. Add the bread, and brown it on all sides. Discard the garlic, and stir the Parmesan into the bread. Remove the pan from the heat.
Nutrition
Calories: 250kcal
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