Ingredients
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1 jar Cento Quartered and Marinated Artichoke Hearts (12 oz)
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1 can Cento Cannellini Beans (15.5 oz), drained and rinsed
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1 jar Cento Imported Pitted Castelvetrano Olives (11.6 oz), pitted and halved
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1 jar Cento Roasted Peppers (12 oz), roughly chopped
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1 cup Cherry Tomatoes, halved
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1 bunch Asparagus, trimmed
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2 tbsp Cento Imported Extra Virgin Olive Oil
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2 tbsp Cento Red Wine Vinegar
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1/4 cup crumbled Feta Cheese
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1/4 cup Fresh Parsley, chopped
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1 Lemon, zest and juice
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2 Shallots, thinly sliced
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Cento Fine Sicilian Sea Salt, to taste
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Cento Ground Black Pepper, to taste
Directions
Place artichokes and asparagus on a baking sheet and bake at 350ºF for 10 minutes. Mix with olives, tomatoes, roasted peppers, and parsley. Whisk olive oil, vinegar, lemon juice, salt, and pepper for dressing. Toss all ingredients together. Serve immediately with crumbled feta cheese. Serves 4-6.
Spring Artichoke Salad
Prep: 5 min Cook: 10 min Servings: 4-6
Try our Spring Artichoke Salad for fresh flavors! We've roasted artichokes and asparagus, mixed with tomatoes, olives, and peppers. Topped with parsley and feta, it's delicious! Our zesty dressing ties it all together. Enjoy as a side or light meal, celebrating bold flavors!
Ingredients
- 1 jar Cento Quartered and Marinated Artichoke Hearts (12 oz)
- 1 can Cento Cannellini Beans (15.5 oz), drained and rinsed
- 1 jar Cento Imported Pitted Castelvetrano Olives (11.6 oz), pitted and halved
- 1 jar Cento Roasted Peppers (12 oz), roughly chopped
- 1 cup Cherry Tomatoes, halved
- 1 bunch Asparagus, trimmed
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 tbsp Cento Red Wine Vinegar
- 1/4 cup crumbled Feta Cheese
- 1/4 cup Fresh Parsley, chopped
- 1 Lemon, zest and juice
- 2 Shallots, thinly sliced
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
- Place artichokes and asparagus on a baking sheet and bake at 350ºF for 10 minutes. Mix with olives, tomatoes, roasted peppers, and parsley. Whisk olive oil, vinegar, lemon juice, salt, and pepper for dressing. Toss all ingredients together. Serve immediately with crumbled feta cheese. Serves 4-6.
