Crispy Artichoke White Bean Salad
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Two Peas & Their Pod · by Maria Lichty★ 4.7 (6)

Crispy Artichoke White Bean Salad

NUTRITION · PER SERVING25M COOK
CAL 16%·PRO 25%
CARBS 39G49% OF CAL
12G FIBER2G ADDED7G INTRINSIC19G OTHER9G TOTAL SUGAR
FAT 15G41% OF CAL
3G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted artichokes and crispy cabbage with white beans, Parmesan, and fresh herbs in a lemon vinaigrette. A satisfying vegetarian salad with excellent texture contrast.

mainamericansaladgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 15 oz can quartered artichoke hearts, (packed in water or brine)
  • 2 teaspoons olive oil
  • Juice of half a lemon
  • 1 tablespoon grated Parmesan cheese
  • Kosher salt and pepper, (to taste)
  • 1/4 cup olive oil
  • 2 to 3 tablespoons lemon juice, (I use 3 because I love lemon)
  • 1 tablespoon champagne vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, (minced)
  • 1 small head green cabbage, (thinly sliced and chopped)
  • 1 cucumber (finely diced)
  • 15 oz white beans, (rinsed and drained)
  • 3 green onions (sliced)
  • 1/2 cup chopped basil
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup chopped Italian parsley
  • Kosher salt and black pepper, (to taste)
PREP
15M
SODIUM
792MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.