Crunchy Roasted Artichoke Salad
This is a new favorite - so good and crunchy. The raw brussels sprouts and green cabbage make for the perfect bite. Serves 1.
INGREDIENTS
Celery, diced fine
Brussels sprouts, diced fine
Romaine, chopped
Green onion, sliced on the diagonal
Green cabbage, chopped
Avocado, chopped
Italian parsley, chiffonade
JF Roasted Artichokes, chopped
Raw sunflower seeds
Pepperoncinis, chopped
JF Simple Mustard Vinaigrette, to taste
JF Spicy Salt, to taste
Roasted Artichokes:
Olive oil (I like Fancy Peasant)
1 bag frozen artichoke hearts, quartered
1 white onion, diced
JF Spicy Salt, to taste
PROCESS
Roasted Artichokes:
1. Preheat the oven to 375º.
2. On a prepared baking sheet, toss your quartered artichokes and diced white onion in olive oil and season with my JF Spicy Salt.
3. Roast until slightly browned and crisp on the exterior, flipping halfway through for an even cook.
4. Remove from the oven and set aside before assembling in our salad.
Salad
5. In a large bowl, toss together the diced celery, brussels sprouts, romaine, green onion, avocado, parsley, roasted artichokes, raw sunflower seeds, and pepperoncinis.
6. Dress in my JF Simple Mustard Vinaigrette and finish with JF Spicy Salt. Enjoy!