61287 garbonzalicious tangy artichoke salad Recipes

torn romaine, leaf and iceberg lettuce, marinated artichoke hearts, drained and chopped, sliced fresh mushrooms, sliced ripe olives, drained, italian salad dressing

cooked elbow macaroni, shredded part-skim mozzarella cheese, tomatoes, halved, turkey salami , cut into thin strips, roasted sweet red pepper strips, drained, marinated artichoke hearts, drained and chopped, sliced ripe olives, drained, italian salad dressing, minced fresh basil, pepper

elbow macaroni, tuna, shrimp, drained, chopped onion, green bell pepper, chopped, chopped celery, garlic salt, catalina salad dressing, sweet pickle relish, mayonnaise

sour cream, granular sucralose sweetener (such as splenda ), apple cider vinegar, dry ranch salad dressing mix (such as hidden valley ranch), green apples, cored and diced, shredded cabbage, green onions, thinly sliced, salt and ground black pepper to taste

whole wheat linguine, extra-virgin olive oil, frozen fully cooked salad shrimp, thawed, garlic, minced, crushed red pepper flakes, quartered artichoke hearts, drained, sliced black olives, lemon juice, salt, grated parmesan cheese

chicken stock, uncooked white rice, marinated artichoke hearts, chopped, mayonnaise, curry powder, salt and pepper to taste, green onions, chopped, green bell pepper, chopped, stalks celery, chopped, chopped parsley

tri-color pasta, olive oil, fresh broccoli florets, water-packed artichoke hearts, drained and chopped, fresh asparagus, trimmed and cut into 1-inch pieces, chopped fresh parsley, frozen chopped spinach, thawed and drained, sliced black olives, grated parmesan cheese, mayonnaise, sour cream, red wine vinegar, ranch dressing mix, ground black pepper, salt

olive oil, divided, red wine vinegar, shallot, finely chopped, chopped fresh parsley, dijon mustard, chopped fresh thyme, sliced prosciutto , cut crosswise into 1/3-inch-wide strips (about 1 1/2 cups), lemon, halved , plus 2 tbsp fresh lemon juice, artichokes, fennel bulb with fronds, bulb halved lengthwise and very thinly sliced crosswise, fronds chopped, heads of frisee , torn into bite-size pieces

red wine vinegar, minced shallot, whipping cream, extra-virgin olive oil, chicken broth, frozen baby lima beans, water-packed artichoke hearts, drained, quartered, frozen petite peas, chopped fresh mint, fresh mint sprigs

frozen artichoke hearts, olive oil, fresh lemon juice, radicchio head, separated into leaves (large leaves torn in half), fresh basil leaves, chopped, parmesan cheese

marinated artichoke hearts, drained, balsamic vinegar, chopped fresh chives or green onion tops, fresh lemon juice, coarse-grained dijon mustard, honey, mayonnaise, extra-virgin olive oil, torn romaine lettuce, red onion, thinly sliced, tomatoes, halved, parmesan cheese, freshly grated

fresh lemon juice, divided, baby artichokes, nonstick vegetable oil spray, olive oil, chopped shallots, fennel seeds, grated lemon peel, fennel bulbs, trimmed (fronds reserved), quartered, thinly sliced crosswise (about 4 cups), chopped fresh italian parsley, cooked shelled edamame

cooked shrimp, artichoke bottoms, drained and rinsed and diced, diced tomato, minced green onion tops, chopped fresh basil, avocado, peeled, pitted and cubed, red leaf lettuce or spinach, lemon juice, extra virgin olive oil, balsamic vinegar (or red wine vinegar, either is great)

kidney beans, rinsed and drained, cut green beans, drained, marinated artichoke hearts, undrained, chopped red onion, chopped green pepper, italian salad dressing

vinaigrette, orange juice, orange zest, olive oil, honey, balsamic vinegar, salt and pepper to taste, salad, cooked, sliced & cooled beets, red onion, thinly sliced, crumbled feta, dillweed, chopped, chopped walnut pieces

baby spinach or /lettuce mix, artichoke hearts, drained and quartered, brown or white mushrooms, ends trimmed and thinly sliced, sun-dried tomatoes , drained of oil and cut into strips, chunk white or albacore tuna in water, drained, nicoise olives

a 1/2-inch-thick slice whole-wheat bread, extra-virgin olive oil, white-wine vinegar, walnuts, chopped coarse , toasted until golden, and cooled, a 6-oz jar marinated artichoke hearts, drained and chopped, loosely packed mesclun (mixed baby greens, about 1/4 lb), rinsed and spun dry

fresh lemon juice , or to taste, dijon-style mustard, garlic clove, minced and mashed to a paste with 1/4 tsp salt, a pinch of dried hot red pepper flakes if desired, olive oil, a 14-oz can artichoke hearts, rinsed, drained well, and sliced thin, sliced fennel bulb (sometimes called anise) or celery, coarsely grated parmesan (about 2 oz), chopped fresh parsley leaves (preferably flat-leafed)