Marinated Artichoke Hearts Salad

Overhead of serving bowl of salad with jar of dressing next to it

5 from 1 vote

Looking for a salad that's as delicious as the ones at your favorite Italian restaurant? This Marinated Artichoke Hearts Salad is for you.

Prep Time15

Total Time15

Course: Salad

Cuisine: American, Italian, Mediterranean

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 193kcal

Author: Amy Katz

Ingredients

For the dressing:

3 Tablespoons extra virgin olive oil
1½ Tablespoons red wine vinegar
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon nutritional yeast
salt and pepper to taste

For the salad:

4 cups mixed salad greens
7.5 ounces quartered marinated artichoke hearts* drained
2.25 ounces sliced black olives drained
½ red onion thinly sliced

US Customary - Metric

Instructions

Add the dressing ingredients to a small jar and shake to combine. Refrigerate until ready to serve the salads.
3 Tablespoons extra virgin olive oil, 1½ Tablespoons red wine vinegar, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon nutritional yeast, salt and pepper
To make the salads, divide the mixed salad greens among 4 plates or bowls.
4 cups mixed salad greens
Top each salad with an equal amount of marinated artichoke hearts, sliced black olives, and red onion slices.
7.5 ounces quartered marinated artichoke hearts*, 2.25 ounces sliced black olives, ½ red onion
To serve, shake the jar of dressing and pour the desired amount on each salad.

Notes

*Make sure to purchase the marinated artichokes that come in a glass jar rather than the canned variety packed in water.

Store the dressing separately from the salad if making it in advance. The dressing will last 2 to 3 days refrigerated in an airtight container. Shake well before using. If the oil has solidified, place the container of dressing on your kitchen counter at room temperature for a few minutes.

Nutrition