Canyon Ranch Blog

Artichoke & Tomato Salad

Nutrition Information (per serving)

2 g
212 mg
8 g
6 g
2 g
0 mg
12 (½ cup ea.)

½ cup white wine
½ Tbsp black peppercorns
1 bay leaf
2½ Tbsp extra-virgin olive oil
2½ Tbsp white wine vinegar
1 tsp Coleman’s dry mustard
½ tsp minced garlic cloves
1 14-oz can artichoke hearts, quartered
1¼ cups chopped fresh tomatoes (approx 3 med)
2 Tbsp chopped fresh Italian parsley
½ tsp chopped fresh oregano
½ tsp sea salt

  1. In a medium saucepan, combine wine, peppercorns, bay leaf, olive oil, vinegar, dry mustard and garlic. Bring to a boil and cook for 5 minutes. Allow to cool and strain mixture with a sieve over a large bowl.
  2. Add the artichokes, tomatoes, herbs and salt to the bowl with the liquid and toss together.
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