Artichoke Salad

Italian Artichoke Salad

We are very fond of salads, especially with grilled meats.  I’m digging out one of my older salad recipes to have with our grilled steaks tonight.  This low-carb, low-cal number is both tasty and filling.  It takes just minutes to make and I think your family will enjoy it!  You can use pitted calamata olives here if you prefer.  This is suitable for all phases of Atkins, Keto diets, and Primal-Paleo as well.


1 14-oz. can artichoke hearts, drained

15 pitted black olives (or calamata olives)

1 Roma plum tomato, cut up into chunks (use 2 if they are pretty small)

5 fresh basil leaves, torn into several pieces

Dash of granulated garlic or minced dried onion

¼ tsp. your favorite Italian Seasonings (I use Victoria Gourmet’s Sicilian Seasoning)

Dash each salt and black pepper

1 T. a good balsamic vinaigrette

1 T. good quality extra virgin olive oil

DIRECTIONS:  Open and drain the artichoke hearts.  Add them to a medium bowl. You can cut them in halves if you prefer (I did).  In a small dish, add the olive oil to the vinaigrette and stir.  Add the seasonings and stir once more.  Now add the cut-up tomato and olives to the artichokes.  Stir to mix.  Tear the basil leaves into small bits and add.   Add the vinaigrette mixture, toss lightly and chill for 1 hour.  Serve as a side salad or as an entree.

NUTRITIONAL INFO:   Makes 4 side servings, each contains:  (if serving as an entree, serves 2 with double the numbers below in each)

101 cals, 7.8g fat, 7.6g carbs, 3.55g fat, 4.05g NET CARBS, 2.2g protein, 34 mg sodium (more if using calamata olives)

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