Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 8 med Artichokes, Prepared And, Cooked
- 4 x Red Bell Peppers Lettuce Leaves
- 1/2 c. Red Onion, Sliced
- 1/2 c. Ripe Olives, Sliced
- 1 x Red Bell Pepper, Roasted, Reserved From Salad Preparation
- 1/3 c. Balsamic Vinegar
- 1/4 c. White Wine Vinegar
- 2 x Cloves Garlic, Chopped
- 1 Tbsp. Fresh Basil, Minced
- 1 tsp Fresh Rosemary, Minced
- 1 tsp Sugar
Direcciones
- Halve artichokes lengthwise; scoop out center petals and fuzzy centers.
- Remove outer leaves and reserve to garnish salad. Trim out hearts and slice thinly. Cover, set aside. Place whole bell pepper under preheated broiler; broil under high heat till charred on all sides, turning frequently with tongs. Remove from oven and place in a paper bag for 15 min to steam skins. Trim off stems of peppers; remove seeds and ribs Strip off skins; slice peppers into julienne strips. Reserve one fourth of the bell pepper strips for the dressing.
- To Assemble Salads: Arrange lettuce leaves on 8 salad plates, remaining bell peppers strips, red onions and ripe olives on lettuce. Garnish with a couple of artichoke leaves, if you like.
- For Dressing: In a blender or possibly food processor place reserved bell pepper strips, vinegars, garlic, basil, rosemary and sugar. Cover and process till well blended and nearly smooth. Spoon dressing over the salads.
- Serving Suggestion: Cover and chill prepared salads up to 4 hrs.
- Refrigeratedressing and spoon dressing and spoon over the salads just before serving.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 8 servings | |
| Calories 167 | |
| Calories from Fat 124 | 74% |
| Total Fat 13.74g | 17% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 34mg | 1% |
| Potassium 197mg | 6% |
| Total Carbs 10.08g | 3% |
| Dietary Fiber 4.6g | 15% |
| Sugars 3.73g | 2% |
| Protein 1.72g | 3% |
