Fall Artichoke Salad With Roasted Peppers And Shiitakes
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons, plus 2 teaspoons, olive oil
- 4cups stemmed and quartered shiitake mushrooms
- 2red bell peppers, roasted, peeled, cored, deribbed and julienned
- 113¾-ounce can artichoke hearts, well drained and cut into 1-inch pieces
- 8cloves garlic, roasted and peeled
- ¼teaspoon grated lemon rind
- 1tablespoon fresh lemon juice
- ½teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- 1tablespoon freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
164 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 7 grams protein; 420 milligrams sodium
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.
Powered by
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