If you are looking for a healthy, low-calorie salad recipe, the Banana Blossom and Artichoke Salad Recipe are definitely worth trying. It can also be considered as an alternative to other traditional salads that are served on restaurant menus.
Ingredients:
3 tablespoons olive oil, divided use
¼ teaspoon salt, divided use
¼ cup chopped fresh mint leaves, divided use
1 green bell pepper, thinly sliced
1-pint strawberries (preferably not the ones with netting)
2 cups cooked artichoke hearts
1 can of artichokes in water, drained, and rinse well (if using canned skip steps 1-5)
½ medium red onion, chopped small
¼ teaspoon red pepper flakes
¼ cup white wine vinegar
2 tablespoons sugar or honey
2 teaspoons salt-free dry mustard powder
¾ large head romaine lettuce leaves.
For the vinaigrette:
1 large avocado, peeled and chopped into large chunks.
For the dressing:
3 tablespoons olive oil, divided use
2 tablespoons rice vinegar
1 tablespoon fresh lemon juice
1 tablespoon shallot or onion, minced fine
1 clove of garlic, minced
1 teaspoon dried parsley
2 teaspoons salt-free dry mustard powder
2 teaspoons sugar or honey.
Method: 1. In a large bowl combine all ingredients for the vinaigrette. Whisk together until combined and pour over the salad mixture (you will have extra dressing). Toss until everything is well coated. Set aside for about 15 minutes. 2. Cook artichokes according to package directions. (If using canned, skip steps 1-5) 3. Rinse well under cold water and drain. Pat dry with paper towels and cut in half or quarters. 4. Add strawberries, artichoke hearts or canned artichokes (if using canned), green pepper, red onion, mint leaves, and red pepper flakes to the bowl of mixed fruits and vegetables. 5. For the dressing: Place ingredients in a blender or food processor and puree until grainy smooth (this will take about 3 minutes). 6. Pour dressing over salad mixture, toss together until evenly coated 7. To serve: Divide onto two large plates or four servings per person 8. Serve immediately
