Italian Artichoke Salad
This Italian artichoke salad is an easy side dish that takes only 15 minutes to make. It's fresh, vibrant, and so flavorful. This customizable recipe is dairy-free and gluten-free with a vegan option.
Ingredients
- 14.5 ounce jar of marinated artichoke hearts drained
- 15 ounce can of cannellini beans drained and rinsed
- 1 cup cherry tomatoes, halved
- ½ cup roasted red pepper from a jar diced
- 1 shallot, sliced thinly (optional)
- handful fresh basil torn
- 1 romaine heart, chopped
Herby Italian Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon raw honey
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- kosher salt to taste
Instructions
- Make the dressing by whisking together all the vinaigrette ingredients in a bowl.
- Add all the salad ingredients except the romaine lettuce to a large bowl.
- Pour the dressing over the salad, and gently toss to combine. Cover the bowl and allow the salad to chill before serving for the best flavor.
- Toss in the chopped romaine just before serving, otherwise, it'll get soggy.
Notes
Make It Your Way: Substitutions & Variations
No marinaded artichoke hearts? - you can also use canned artichoke hearts, they just tend to be more on the bland side, so let the salad chill longer to allow the vinaigrette to seep in.
No cannellini beans? - use another white bean such as great northern, lima (also called butter beans), or garbanzo.
No roasted red peppers? - you can leave it out or use fresh bell pepper.
No romaine lettuce? - use another crunchy vegetable such as Persian or English cucumber, sliced fennel, or shredded carrots.
No red wine vinegar? - serve it with basil balsamic vinaigrette instead.
No honey? - use maple syrup.
Add-ins - asparagus, olives, capers, parmesan flakes (dairy-free or regular), etc.