IndustryEats

  • Recipes
    • Breakfast
    • Sandwiches
    • Pizza
    • Pasta
    • Seafood
    • Side Dishes
    • Salads
    • Soups
    • Breads
    • Desserts
  • Top 50 Food Blogs
You are here: Home / Salads / Baby Greens with Artichokes, Olives & Asiago Cheese Recipe

Baby Greens with Artichokes, Olives & Asiago Cheese Recipe

June 30, 2017

I’ve got a really nice salad for you today. It’s easy to make and it doesn’t take many ingredients. And the ingredients that are required are readily available. You can’t ask for much more than this.

Baby Greens with Artichokes, Olives & Asiago Cheese Recipe

The Recipe

I have a lot of favorite foods. When I quickly think from the top of my head which I like best, I say Japanese. Then I say Italian and Indian and then I say Mediterranean. I can’t pick just one because they’re all great and my mood changes often. If someone asked which culture’s food I had to nibble on for the rest of my life if I had to choose just one, I’d definitely say Mediterranean. It’s a broad category and has a lot going on. Not to mention that much of the food available from this region of the world is outstanding and very practical.

Today’s salad is just that – practical. It tastes great and isn’t bad for you in the least. I could eat a salad like this every night without a problem at all. I love artichokes and kalamata olives and whenever I see that a salad has chopped parsley mixed into the greens, I know it’s going to be good. There’s something about the bits of parsley clinging to the larger greens via the vinaigrette. It’s nice.

Ingredients

Serves: 4

9 Ounces Mixed Baby Greens
1 Cup Jarred Artichoke Hearts, Rinsed and Quartered
1/2 Cup Parsley, Chopped
1/3 Cup Kalamata Olives, Halved
2 Tablespoons White Wine Vinegar
1 Teaspoon Garlic, Minced
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
3 Tablespoons Extra-Virgin Olive Oil
1 Ounce Asiago Cheese, Shredded

Step-by-Step Instructions

I’d like to thank America’s Test Kitchen for their incredible resource called The Complete Mediterranean Cookbook. This is the second recipe I’ve used from this book and it’s just as good as I had imagined it to be, so thank you.

See also  White Beans with Shrimp, Garlic & Sage Recipe

Make the Vinaigrette

I always like to get the vinaigrette out of the way, so I tend to prepare that first. To do this, combine the vinegar, garlic, salt, pepper and olive oil in a medium size bowl and whisk everything together well.

Oil and Vinegar Vinaigrette


When finished, set the bowl aside for a few minutes so the flavors have a chance to meld together.

Prep the Ingredients

If you purchased whole baby artichoke hearts, rinse them, quarter them and place them in a bowl. I bought ones that were quartered already, so this was easy.

Baby Artichoke Hearts

Next, clean and chop the parsley and place it in a bowl.

Chopped Curly Parsley

Finally, clean the greens and place them in a large bowl and also halve the olives and place them in a small bowl.

Mixed Baby Greens

Kalamata Olives

Combine Ingredients


Add the artichokes, parsley and olives to the bowl with the lettuce in it.

Mediterranean Salad

Drizzle the vinaigrette over the salad and toss it well so all the leaves are coated.

Mediterranean Salad Tossed with Olive Oil Vinaigrette

Plate & Serve

Divide the salad among four plates or bowls and sprinkle some Asiago cheese on top of each one. Serve and enjoy.

The Final Mediterranean Salad

This salad was so easy I may just make it again tonight. It looks good, doesn’t it? Give this recipe a try and let me know what you think. Thanks for reading!

Baby Greens Salad with Artichoke and Kalamata Olives

Delicious Salad on Plate

Related posts:

  1. Olive Tapenade & Baby Greens with Roasted Potato Salad Recipe
  2. Roasted Sweet Potato & Apple on Baby Greens Salad Recipe
  3. Orzo Salad with Roasted Pepper, Black Olives & Feta Recipe
  4. Egg, Mushroom & Baby Green Salad with Dijon Mustard Vinaigrette Recipe
  5. Mediterranean Orzo Salad with Sun Dried Tomatoes, Basil & Parmesan Recipe
See also  Roasted Red Onion & Green Bean Salad Recipe by Gordon Ramsay

Filed Under: Salads

About Jay Gaulard

My name is Jay Gaulard and I'm what I like to call an "inexperienced chef," if that's not an oxymoron. I initially decided to immerse myself into the world of food and cooking in May of 2015, when I began growing, in earnest, my first garden. The garden produced a wonderful yield and with some newfound confidence, my hobby of learning about what I eat took shape. Currently, I'm enrolled in an online cooking school and am quite active with the culinary community. I primarily write posts about what I research and learn along the way.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Connect With Me

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

RECEIVE MY POSTS BY EMAIL!

Interested in receiving my posts by email? This is your chance! Simply place your email address in the box below and I'll deliver each and every post I write directly to your inbox.

Recent Comments

  • olive ware on Top 50 Food Blogs & Bloggers
  • Neha Singh on Top 50 Food Blogs & Bloggers
  • Heirloom cookbooks on Top 50 Food Blogs & Bloggers
  • Home Cook on Apple, Pecan, Feta Cheese & Cider Vinaigrette Salad Recipe
  • Heirloom cookbooks on Top 50 Food Blogs & Bloggers

Copyright © 2025 · IndustryEats.com Food & Cooking Blog · Privacy Policy