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Artichoke and Orange Salad
Source: dLife

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

Prep Time: 25 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

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
2 Fat , 2 Vegetables , 1 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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1 cup  cold water
1 tbsp  fresh lemon juice
9 each  fresh artichokes
3 each  medium oranges
3 tbsp  olive oil
2 tbsp  balsamic vinegar
0 1/4 tsp  salt
0 1/4 tsp  black pepper
1 each  Onion, red, fresh, small, whole
6 oz  pitted calamata olives
  1. In a medium bowl, combine the 1 cup water and lemon juice and set aside.
  2. Wash artichokes and trim stems. Peel and snap back leaves at the base until you reach the leaves that have yellow at the bottom.
  3. Cut off the top one third of the leaves. Cut each artichoke into quarters lengthwise.
  4. Place artichoke quarters in the bowl with lemon and water and let stand for 10 minutes.
  5. 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.
  6. Meanwhile, finely shred enough orange peel to measure 1 teaspoon. Juice 1 orange (you should have 1/3 cup juice).
  7. In a large bowl, combine the orange peel, orange juice, olive oil, balsamic vinegar, salt and pepper.
  8. Add artichokes, onion, and olives and stir to coat. Let stand for 10 minutes.
  9. Peel remaining 2 oranges. Slice crosswise into 1/4 inch slices. Add to artichoke mixture. Gently toss mixture.
  10. Arrange artichokes, onion slices, olives, and orange slices on salad plates.

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