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.
Nutrition & Diet Analysis (per serving)
743
kcal
37% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
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).
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).