Italian Artichoke & Leek Salad
Give your heart some love with this double whammy leek salad: antioxidant-rich artichokes have been shown to help lower cholesterol and leeks have been shown to have positive effects on blood vessels. Plus, you'll be showing your taste buds some love, too!
Joanne Tsakos
Love this leek salad? Find more leek recipes here.
Video: Cooking with Onions
Try not to cry! Watch as Chef Jo explains the different kinds of onions you find in the supermarket and how best to use them.
- Duration
- Cook Time
- 6Servings
Ingredients
- 1 bunch leeks (about 3 stalks), leaves discarded and chopped
- 2 tsp extra-virgin olive oil
- 1 can/jar artichokes, quartered, drained and rinsed
- 1 oz toasted pine nuts
- 2 tbsp Oregano & Garlic–Infused Olive Oil
- 1 tbsp white wine vinegar
- 2 tsp lemon zest
- 1/8 tsp ground black pepper
OREGANO & GARLIC–INFUSED OLIVE OIL
- 1/2 cup extra-virgin olive oil
- 1 clove garlic, smashed
- 2 tsp oregano
Preparation
- In a nonstick skillet, sauté leeks in extra-virgin olive oil for 3 minutes. Remove from heat and let cool. In a bowl, combine artichokes, leeks and pine nuts. In a separate small bowl, stir together Oregano & Garlic-Infused Olive Oil, vinegar, lemon zest and pepper. Pour oil-vinegar mixture onto vegetables and stir until evenly distributed. Leftovers can be stored in fridge for 4 to 5 days; don’t freeze.
OREGANO & GARLIC–INFUSED OLIVE OIL
- Pour oil, garlic and oregano in a bottle. Cover and store for 1 day in your pantry before using to allow flavors to meld and become more pungent. Oil can be kept for up to 2 weeks.
Nutrition Information
- Serving Size: 1-cup
- Calories: 140
- Carbohydrate Content: 12 g
- Fat Content: 9 g
- Fiber Content: 1 g
- Protein Content: 3 g
- Saturated Fat Content: 1.5 g
- Sodium Content: 180 mg
- Sugar Content: 2 g
