Artichoke, Cherry Tomato, and Feta Salad with Artichoke-Pesto Crostini recipes

Artichoke, Cherry Tomato, and Feta Salad with Artichoke-Pesto Crostini recipes
14 Ingredients
  • 1 12-ounce jar marinated artichoke hearts, drained
  • 3 tablespoons (packed) finely grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1/4 cup chopped shallot (about 1 large)
  • 1/4 cup red wine vinegar
  • 2 tablespoons finely chopped fresh Italian parsley plus additional for sprinkling
  • 1 tablespoon whole grain Dijon mustard
  • 1 garlic clove, minced
  • 3/4 cup olive oil
  • 12 1/2-inch-thick diagonal baguette slices, toasted
  • 3 5-ounce packages mixed baby greens
  • 2 12-ounce jars marinated artichoke hearts, drained
  • 1 12-ounce container yellow and red cherry tomatoes, halved
  • 1 cup crumbled feta cheese (about 4 ounces)
Nutrition
296
15% daily value
12 servings
                                       
                                            low-​carb, low-​sugar, vegetarian
     

Fat

41% 27

Saturated

21% 4

Trans

- 1

Monounsaturated

- 12

Polyunsaturated

- 2

Carbs

5% 14

Carbs (net)

- 10

Fiber

15% 4

Sugars

- 3

Sugars, added

- 0

Protein

13% 7

Cholesterol

4% 11

Sodium

20% 490

Calcium

11% 113

Magnesium

4% 16

Potassium

5% 176

Iron

23% 4

Zinc

4% 1

Phosphorus

13% 89

Vitamin A

18% 165

Vitamin C

14% 8

Thiamin (B1)

8% 0

Riboflavin (B2)

10% 0

Niacin (B3)

5% 1

Vitamin B6

6% 0

Folate equivalent (total)

10% 40

Folate (food)

- 29

Folic acid

- 7

Vitamin B12

3% 0

Vitamin D

0% 0

Vitamin E

13% 3

Vitamin K

84% 67
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