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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Artichoke and Orange Salad

Source: dLife

A salad with artichokes, oranges, onion and olives flavored with balsamic vinegar.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	153.0

Total Carbs	22.0 g

Dietary Fiber	8.3 g

Sugars	9.8 g

Total Fat	7.9 g

Saturated Fat	1.1 g

Unsaturated Fat	0.8 g

Potassium	24.3 mg

Protein	3.7 g

Sodium	274.7 mg

Dietary Exchanges 7.9 Fat, 1.7 Vegetables, 0.6 Fruits,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup cold water 1.0
1 tbsp fresh lemon juice 9.0
9 each fresh artichokes 3.0
3 each medium oranges 3.0
3 tbsp olive oil 2.0
2 tbsp balsamic vinegar 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 1.0
1 each Onion, red, fresh, small, whole 6.0
6 oz pitted calamata olives

Directions

In a medium bowl, combine the 1 cup water and lemon juice and set aside.
Wash artichokes and trim stems. Peel and snap back leaves at the base until you reach the leaves that have yellow at the bottom.
Cut off the top one third of the leaves. Cut each artichoke into quarters lengthwise.
Place artichoke quarters in the bowl with lemon and water and let stand for 10 minutes.
In a large saucepan, bring 2 inches water to a boil and add artichokes. Reduce heat. Simmer, covered, about 10 minutes or until artichokes are tender. Drain well.
Meanwhile, finely shred enough orange peel to measure 1 teaspoon. Juice 1 orange (you should have 1/3 cup juice).
In a large bowl, combine the orange peel, orange juice, olive oil, balsamic vinegar, salt and pepper.
Add artichokes, onion, and olives and stir to coat. Let stand for 10 minutes.
Peel remaining 2 oranges. Slice crosswise into 1/4 inch slices. Add to artichoke mixture. Gently toss mixture.
Arrange artichokes, onion slices, olives, and orange slices on salad plates.