The mint salsa verde in this artichoke salad tastes great with the delicate flavor of the artichoke hearts and roasted red bell peppers. Frozen or canned artichoke hearts work well here, but if using canned, give them a rinse to wash away some of the sodium.

EatingWell.com, May 2022

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Credit: Photography / Caitlin Bensel, Food Styling / Emily Nabors Hall

Recipe Summary

active:
10 mins
total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine mint, parsley, lemon juice, capers, garlic and crushed red pepper in a large bowl. Slowly whisk in oil. Stir in artichoke hearts and roasted peppers and toss to coat. Let stand at room temperature for 30 minutes before serving.

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To make ahead

Refrigerate in an airtight container for up to 3 days.

Nutrition Facts

about 2/3 cup
192 calories; protein 3g; carbohydrates 15g; dietary fiber 8g; sugars 3g; fat 14g; saturated fat 2g; mono fat 10g; poly fat 1g; vitamin a iu 3783IU; vitamin c 51mg; vitamin e iu 3IU; folate 22mg; vitamin k 164mg; sodium 316mg; calcium 94mg; iron 1mg; magnesium 10mg; phosphorus 11mg; potassium 93mg; omega 6 fatty acid 1g.
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