Fall Artichoke Salad With Roasted Peppers And Shiitakes
Published September 18, 1993
- Total Time
- 20 minutes
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Ingredients
2 tablespoons, plus 2 teaspoons, olive oil
4 cups stemmed and quartered shiitake mushrooms
2 red bell peppers, roasted, peeled, cored, deribbed and julienned
1 13 ¾-ounce can artichoke hearts, well drained and cut into 1-inch pieces
8 cloves garlic, roasted and peeled
¼ teaspoon grated lemon rind
1 tablespoon fresh lemon juice
½ teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 tablespoon freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
21 grams carbs; 2 milligrams cholesterol; 164 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 8 grams fiber; 420 milligrams sodium; 7 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 2 teaspoons of the olive oil in a large, nonstick skillet over medium heat. Add the mushrooms and cook until tender, about 10 minutes. Place in a medium-size bowl and let cool to room temperature. Toss with the roasted peppers and artichoke hearts.
- Step 2
Combine the roasted garlic and lemon rind in a small bowl. Whisk in the lemon juice and the remaining 2 tablespoons of olive oil. Season with ½ teaspoon salt and pepper. Pour over the salad and toss to combine. Season with additional salt and pepper. Divide the salad among 4 plates. Sprinkle with Parmesan and serve immediately.
Private Notes