Artichoke Salad + Sun-dried Tomato Dressing

This Italian inspired Artichoke Salad has all of my favorite toppings like artichokes and olives, but the most favorite of all is the Sun-dried Tomato dressing. I made this in late summer but it could also be make year round by canning the summer seasonal ingredients.

Artichokes

I am currently in the process of making my own roasted artichoke recipe. If you know anything about artichokes, you know they are a labor of LOVE. Mainly because the “heart” is the most edible piece of the artichoke. I do love them oh so very much, but in the meantime I usually go for canned in oil. In my opinion, the oil adds a much better flavor.

Pro Artichoke Tip:

head over the antipasto bar in your grocery store. Most have them with an abundantly full selection. The artichoke hearts are the absolute best out of any other store bought artichokes.

Artichoke Health Benefits:

Artichokes are low in fat while rich in fiber, vitamins, minerals, and antioxidants. Particularly high in folate and vitamins C and K, they also supply important minerals, such as magnesium, phosphorus, potassium, and iron.

You can eat both the leaves and the heart. Simply remove the edible flesh from the leaves by pulling them through your teeth. Once the leaves are removed, carefully spoon out the fuzzy substance called the choke until you reach the heart.

Artichoke Salad + Sun-dried Tomato Dressing

Prep Time 15 minutes mins

Equipment

• Food Processor or Blender

Ingredients

First make the Sun-dried Tomato Dressing (enough for ~2 salads):

• 5-6 Sun-dried Tomatoes (in oil)
• 2 Tbsp Oil from Sun-dried Tomatoes
• 1/4 Cup EVOO
• 2-3 Tbsp White Wine Vinegar
• Salt & Pepper
• Shake of Oregano (dried)

Then put everything together:

• Arugula
• 1/4 Cup Quinoa (cooked)
• 1/4 Cup Cannellini beans (canned; rinsed)
• Castelvetrano olives
• 5-6 Artichoke Hearts (mine were canned in oil)
• Vegan Parmesean (shaved)
• Sun-dried Tomato Dressing

Instructions

First make the Sun-dried Tomato Dressing (enough for ~2 salads):

• Toss everything in a food processor or blender until smooth.

Then put everything together:

• Always start with the greens and then layer your salad. Top with the dressing and mix or shake all together.

Notes

Parmesan Cheese: I used the Violife parmesan block and shaved it 🙂 

Course: Salad

Cuisine: Italian

Keyword: Plant-based, Vegan

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