Artichoke Tossed Salad
A vibrant artichoke tossed salad with fresh greens, radishes, and toasted croutons, dressed in a tangy lemon-tarragon vinaigrette, perfect for light gatherings or summer lunches.
Ingredients
- 1/2 cup oil ⓘ
- 1/4 cup lemon juice
- 3 tablespoons tarragon vinegar ⓘ
- 2 tablespoons sugar ⓘ
- 1 clove garlic, crushed
- 1/2 teaspoon dry mustard ⓘ
- 1 teaspoon salt ⓘ
- freshly ground pepper
- 2 tablespoons minced onions ⓘ
- One or two 14-ounce cans artichokes, drained ⓘ
- 1 cup croutons
- 2 tablespoons butter ⓘ
- 1 large head lettuce, torn into bite-size pieces ⓘ
- 1 large head romaine, torn into bite-size pieces
- 6 to 8 radishes, sliced ⓘ
- 1 avocado, cubed ⓘ
Instructions
- Combine oil, lemon juice, vinegar, sugar, garlic, dry mustard, salt, pepper, and minced onions into a large jar.
- Cover and shake until well mixed.
- Add drained artichokes to the jar and refrigerate overnight.
- Brown croutons in butter, stirring until toasted on all sides.
- Toss torn lettuce and romaine in a large serving bowl.
- Add sliced radishes and the marinated artichokes to the greens.
- Pour the dressing over the salad and toss well.
- Gently fold in cubed avocado and toasted croutons just before serving.
Tips & Substitutions
For a brighter flavor, consider using fresh herbs like dill or basil instead of tarragon. You can substitute the sugar with honey or agave syrup for a more natural sweetener. If you want a creamier dressing, mix in some Greek yogurt. This salad is versatile; feel free to add other vegetables such as bell peppers or cucumbers to suit your taste.
Serving Suggestions
Serve this refreshing salad as a light lunch or a side dish for grilled meats. It pairs beautifully with Peanut Butter Fruit Dip for a sweet finish or can be a starter to a heartier main course. Consider adding a slice of crusty bread or a bowl of soup to create a well-rounded meal.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to prevent the greens from wilting. When ready to enjoy, toss the salad with the dressing and any additional toppings for a fresh taste. Avoid reheating as this is best served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Artichoke Tossed Salad contains roughly 573 calories, with 1g protein, 5g carbohydrates, and 62g fat. Note that it is relatively high in sodium, at 646mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the dressing and marinate the artichokes a day in advance. However, it's best to toss the salad with the greens, avocado, and croutons just before serving to maintain freshness and texture.
What can I substitute for artichokes?
If you don't have artichokes, you can use marinated mushrooms or roasted bell peppers as a substitute. They both add a unique flavor and enhance the salad's overall taste.
Is this salad suitable for vegetarians?
Absolutely! This Artichoke Tossed Salad is a great option for vegetarian recipes. It features a variety of vegetables and can be enjoyed by anyone looking for a healthy, meat-free dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).