Skip to Content

Ina Garten Artichoke Salad

This Artichoke Salad Recipe by Ina Garten has become a staple in both our indoor and outdoor meals throughout the year. We prepare a zesty red vinegar and parmesan vinaigrette and marinate artichoke hearts and red onions in it, then combine them with fresh romaine lettuce and sliced roasted red peppers.

Delicious, simple, and ideal for feeding a big family in advance.

Why You’ll Love This Salad:

  • Assembly is a breeze.
  • Adaptable. Before serving, mix with a few croutons to provide some crunch. There’s no limit to the variety of ingredients you may use, from black olives to the heart of the palm.
  • I couldn’t think of a better supper to present to a new mother or someone in need. To transport, simply remove the dressing from the other ingredients and stir right before serving. Send her some of our healthy chicken pasta as well.
  • The one and only salad recipe you’ll ever need for feeding a large group.
Ina Garten Artichoke Salad
Ina Garten Artichoke Salad

Ina Garten Artichoke Salad Ingredients

  • Red vinegar: Remember that red vinegar plays a crucial role in traditional Italian dressing. It’s not as astringent as, say, white or apple cider vinegar, and it has a mild sweetness to my palate.
  • Lemon juice: When served with artichokes, I find that a mix of lemon juice and red vinegar works very well as an acidic component. Red vinegar can be used as a substitute for lemon juice if you can’t find any fresh lemons.
  • Dry mustard + dijon mustard: We choose a dual mustard strategy since the two varieties offer distinctive tastes. We adore the spicy punch of Dijon, but for a milder mustard taste, try dry mustard. It’s okay if you just have one or the other.
  • Sugar: We need a touch of sweetness to counteract the sourness of the vinegar and lemon juice. White sugar is what we use, although honey would work just as well.
  • Parmesan cheese: While “Italian Artichoke Salad” is the official name, “Parmesan Artichoke Salad” is a more common moniker due to the vital role that parmesan plays in the dish’s final presentation. We don’t just sprinkle some parmesan cheese on top of the salad; we include a generous amount of the cheese into the dressing so that every bite is enriched with a flavorful topping.
  • Olive oil: Although a light, neutral oil is ideal for this dressing, I prefer olive oil for its flavor and health benefits. Make sure you use standard olive oil and not something excessively fruity or extra virgin. Instead of olive oil, you might use canola oil.
  • Red onion: Red onions’ already stunning hue only brightens when they’re marinated in the sauce and given a touch of pickled tang.
  • Artichokes: To reduce the amount of fat, calories, and preservatives in the dish, we prefer to use canned artichokes in water rather than marinated artichokes. You may get them cut into halves, quarters, or whole.
  • Romaine lettuce: Despite being incredibly nutritious, romaine lettuce is typically overrated. It has little fiber but many other nutrients. Only lettuce can withstand the dressing and artichokes. When I want a fast salad, I buy pre-chopped ingredients.
  • Roasted red peppers: Pimentos are called for in the original salad, but I believe roasted red peppers would be a better addition.

How To Make Ina Garten Artichoke Salad

  • In a large mason jar or airtight container, combine red vinegar, lemon juice, dijon mustard, ground mustard, garlic, sugar, olive oil, salt, and parmesan cheese. Shake vigorously. Add the red onion.
  • Allow the dressing to settle for at least 30 minutes and up to three days before use.
  • Toss romaine with artichokes and roasted red peppers. Remove all of the red onion from the dressing with a slotted spoon or fork.
  • Shake the dressing and drizzle it over the salad. DO NOT EXCEED. Toss. Add additional dressing if desired.
  • Toss the coin again. Season with salt and pepper to taste. Garnish with more parmesan cheese.
Ina Garten Artichoke Salad
Ina Garten Artichoke Salad

What To Serve With Artichoke Salad?

Can I Make This Artichoke Salad Ahead Of Time?

Yes! Therefore, I suggest getting everything ready ahead of time and keeping it in different containers. Do not add the dressing to the salad until you are ready to serve it. One of the best things about the salad dressing is that it can be made up to a week in advance.

Recipe Tips

  • To reiterate, you should not drown the salad in dressing. Slowly add the dressing until the salad is well-coated. The food may be stored in the refrigerator for up to a week if there are any leftovers.
  • Blend in some black olives, croutons, shaved Parmesan, and chopped nuts of your choosing.
  • Crack a lot of fresh black pepper over each serving.

Try More Recipes:

Ina Garten Artichoke Salad Nutrition Facts

Amount Per Serving

  • Calories 155
  • Total Fat 10.92g
  • Saturated Fat 1.527g
  • Cholesterol 0mg
  • Sodium 113mg
  • Potassium 423mg
  • Protein 4.15g
  • Vitamin A 1%
  • Vitamin C 13%
  • Calcium 4%
  • Iron 9%

Nutrition Facts Source: Source

Ina Garten Artichoke Salad

Difficulty:BeginnerPrep time: 45 minutesCook time: minutesRest time: minutesTotal time: 45 minutesServings:4 servingsCalories:155 kcal Best Season:Available

Description

This Artichoke Salad Recipe by Ina Garten has become a staple in both our indoor and outdoor meals throughout the year. We prepare a zesty red vinegar and parmesan vinaigrette and marinate artichoke hearts and red onions in it, then combine them with fresh romaine lettuce and sliced roasted red peppers. Delicious, simple, and ideal for feeding a big family in advance.

Ingredients

Instructions

  1. In a large mason jar or airtight container, combine red vinegar, lemon juice, dijon mustard, ground mustard, garlic, sugar, olive oil, salt, and parmesan cheese. Shake vigorously. Add the red onion.
  2. Allow the dressing to settle for at least 30 minutes and up to three days before use.
  3. Toss romaine with artichokes and roasted red peppers. Remove all of the red onion from the dressing with a slotted spoon or fork.
  4. Shake the dressing and drizzle it over the salad. DO NOT EXCEED. Toss. Add additional dressing if desired.
  5. Toss the coin again. Season with salt and pepper to taste. Garnish with more parmesan cheese.

Notes

  • To reiterate, you should not drown the salad in dressing. Slowly add the dressing until the salad is well-coated. The food may be stored in the refrigerator for up to a week if there are any leftovers.
  • Blend in some black olives, croutons, shaved Parmesan, and chopped nuts of your choosing.
  • Crack a lot of fresh black pepper over each serving.
Keywords:Ina Garten Artichoke Salad, Artichoke Salad
Nutrition Facts

Servings 4


Amount Per Serving
Calories 155
% Daily Value *
Total Fat 10.92g17%
Saturated Fat 1.527g8%
Cholesterol 0mg
Sodium 113mg5%
Potassium 423mg13%
Protein 4.15g9%

Vitamin A 1%
Vitamin C 13%
Calcium 4%
Iron 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.