Mediterranean Artichoke And Vegetable Salad Recipe

About this recipe

A vibrant vegan dinner salad featuring tender artichokes, fresh vegetables, and a tangy dressing. Perfect for solution seekers looking for a healthy and satisfying meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 2.5 kg Bonta Italia Ltd Artichoke Quarters 2.5Kg
• 1kg 1kg Green Pepper
• - Celery
• 1 Kg Tomatoes 1kg
• 1 Kg Red Onion 1kg
• - Ktc Vegetable Oil
• - Apple Cider Vinegar

Instructions

1. 1. Wash the artichokes thoroughly and trim the stems. Place them in a large pot with enough water to cover, bring to a boil, and cook for 45 minutes to 1 hour until tender.
2. 2. Once cooked, allow the artichokes to cool slightly. Peel off the outer leaves until you reach the tender center. Use a spoon to remove the chokes and discard them.
3. 3. Cut the artichoke hearts into bite-sized pieces. Dice the green bell pepper, carrot, celery, red onion, and tomato into similar-sized pieces.
4. 4. In a large mixing bowl, combine the artichoke hearts, diced vegetables, and chopped parsley.
5. 5. In a small bowl, whisk together 3 tablespoons of oil and 2 tablespoons of apple cider vinegar. Pour the dressing over the salad and toss gently to coat.
6. 6. Serve the salad immediately or chill in the refrigerator for 15 minutes before serving for a refreshing dinner option.