Artichoke & Tomato Salad

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
100
protein 
2 g
sodium 
212 mg
carbohydrates 
8 g
fat 
6 g
fiber  
2 g
cholesterol 
0 mg
Servings 
12 (½ cup ea.)
Ingredients 

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

Instructions 
  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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.