Artichoke, Fennel, and Tricolor Tomato Salad
- 2 Tbsp. organic balsamic vinegar
- 1 tsp. minced organic garlic
- 1 c. pitted organic calamata olives
- 2 6.5 oz. jars organic marinated artichoke hearts
- 1 Tbsp. organic Dijon mustard
- 6 cups cherry tomatoes (use a mix of red, yellow and orange)
- 1 c. packed fresh basil leaves, rinsed
- ½ c. chopped slivered organic red onion
- 1 tsp. Fresh-ground pepper
- Drain artichokes, reserving liquid. In a wide, shallow bowl, whisk ¼ cup artichoke marinade (discard remainder or save for other uses), vinegar, mustard, and garlic. Rinse and drain fennel. Cut off and save a few feathery green leaves for garnish. Trim off and discard remaining stalks, root end, and any bruised areas. Cut head in half lengthwise across widest dimension, then cut each half crosswise into paper-thin slivers. Add fennel, tomatoes, olives, basil, onion, and artichoke hearts to dressing in bowl. Mix gently to coat. Garnish salad with reserved fennel leaves. Add pepper to taste.
576.1 kcal Calories, 464.27 mg Calcium, 99.39 g Carbohydrate, 0 mg Cholesterol, 17.58 g Total Fat, 38.04 g Fiber, 13.64 mg Iron, 367.28 mg Magnesium 3794.65 mg Potassium, 24.08 g Protein,7.85 mcg Selenium, 1747.9 mg Sodium, 35.63 g Sugars, 4.16 mg Zinc, 2.38g Saturated fat, 0 trans Fat, 11.31 g Monounsaturated fats, 2.48 g Polyunsaturated fats, 9320.16 IU Vitamin A, 1.35 mg Vitamin B6, 0 mcg Vitamin B12, 170.32 mg Vitamin C, 0 IU Vitamin D, 8.03 Vitamin E, 231.32 mcg Vitamin K, 421.28 mcg Folate,0.71 mg Vitamin B1(Thiamin),9.71 mg Vitamin B3(Niacin),0.47 mg Vitamin B2(Riboflavin), 23002.7 mcg Lycopene, 4884.86 mcg Lutein and Zeaxanthin, 0.33 g ALA, 0 g EPA, 0 gDHA,621.85 mg Phosphorous, 2.65 mg Manganese, 902.94 mcg Alpha carotene, 5124.06 mcg Beta carotene, 27.96 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid
- No Seeds
- No Corn
- No Tubers
- No Grains
- No Legumes
- No Citrus
- No Yeast
- No Peanuts
- No Fish
- No Red Meat
- No Pork
- No Eggs
- No Shellfish
- No Gluten
- No Nuts
- No Soy
- No Dairy
- No Poultry
About The Author
Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.
Kelley Herring – who has written 840 posts on Healing Gourmet.
