Marinated Artichoke Salad

110 Calories Surprise Me!

Nutrition Facts

Servings Per Recipe: 10 1/2-cup  
Amount Per Serving
Calories110Total Fat7 g
Cholesterol0 mgSodium140 mg
Total Carbs13 gProtein4 g



  • Lemon juice
  • 1 red, green or yellow pepper, sliced
  • 1 small Bermuda onion, thinly sliced into rings
  • 2 small cucumbers, peeled, halved, seeded and sliced 1/4 inch thick
  • 3 medium fresh tomatoes, cut into eighths
  • 1/4 cup water
  • 1 pound fresh mushrooms, quartered
  • 4 fresh artichokes (about 1 1/2 pounds)


  • 1/4 teaspoon Sweet 'N Low zero calorie sweetener
  • 1/4 cup olive oil
  • 3 tablespoons white or rice wine vinegar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dried Italian herbs, crushed
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon oregano, crushed
  • 1/8 teaspoon ground black pepper 1/8 teaspoon salt



Trim off stem from each artichoke, dipping cut parts in lemon juice to prevent discoloration. With scissors, cut off tops of leaves about 2/3 of the way down; remove any tough outer leaves near base. Cut each artichoke, into 4 pieces; with sharp knife, remove fuzzy choke in center of each piece. Place artichokes and water in shallow micro-proof casserole dish. Cook covered on high power 12-14 minutes or until tender. Place artichokes in large bowl. Add mushrooms, tomatoes, cucumbers, onion and red pepper.


Prepare dressing: in glass measuring cup or small bowl, whisk together oil, vinegar, lemon juice, Italian herbs, garlic powder, oregano, Sweet 'N Low, black pepper and salt. Pour over vegetables; toss lightly. Cover and refrigerate overnight.