Artichoke and Roasted Red Pepper Salad
Prep time
Total time
A no-cook, easy antipasto salad you can make in under 10 minutes. Great for picnics, tailgates, and casual entertaining.
Recipe type: Salad
Cuisine: Italian
Serves: 4 servings
  • 1 can of quartered artichoke hearts (from a 14.1-ounce can that’s been drained)
  • 5 ounces roasted red peppers, cut into strips (from 7-ounce jar that’s been drained)
  • 3 scallions, chopped (white and light green parts)
  • 2 tablespoons fresh chopped parsley
  • 3 tablespoons olive oil or avocado oil
  • 1 tablespoon white balsamic vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  1. Place the artichoke hearts, roasted red pepper, scallions, and parsley in a bowl.
  2. Whisk together oil, vinegar, salt, and pepper.
  3. Pour over the mixture and toss everything together thoroughly.
  4. Taste and adjust seasoning if necessary.
Nutrition Information
Serving size: 4 ounces, Calories: 137, Fat: 11g Saturated fat: 1g, Unsaturated fat: 10g, Trans fat: 0g, Carbohydrates: 10g, Sugar: 1g, Sodium: 207mg, Fiber: 4g, Protein: 3g, Cholesterol: 0mg
Recipe by Queen of My Kitchen at