Photo: Anna Pelzer
Artichoke, Cherry Tomato, and Feta Salad with Artichoke-Pesto Crostini
14 ingredients
Makes 12 servings
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Estimated Nutrition (whole recipe, rough)
536
Calories
25g
Protein
31g
Fat
46g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cherry | 1 cup (138g) | 87 |
| Artichoke | 1 medium (128g) | 60 |
| Tomato | 1 medium (123g) | 22 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 12-ounce jar marinated artichoke hearts, drained
- 3 tablespoons (packed) finely grated Parmesan cheese
- 2 tablespoons olive oil
- 1/4 cup chopped shallot (about 1 large)
- 1/4 cup red wine vinegar
- 2 tablespoons finely chopped fresh Italian parsley plus additional for sprinkling
- 1 tablespoon whole grain Dijon mustard
- 1 garlic clove, minced
- 3/4 cup olive oil
- 12 1/2-inch-thick diagonal baguette slices, toasted
- 3 5-ounce packages mixed baby greens
- 2 12-ounce jars marinated artichoke hearts, drained
- 1 12-ounce container yellow and red cherry tomatoes, halved
- 1 cup crumbled feta cheese (about 4 ounces)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes