Orange and Artichoke Salad
Serves 4. Recipe is by Corinne Cook, who says, “The salad dressing should be made up ahead of time for flavors to meld. It can be refrigerated overnight. There will be leftover salad dressing to use for another meal.”
Dressing (makes 1 cup):
Reserved oil from marinated artichoke hearts
¼ cup tarragon or red wine vinegar
1⁄8 tsp. paprika
Generous pinch of dried oregano
1 whole bay leaf (remove before serving)
1 clove garlic, crushed
1 tbl. sugar or equivalent of sugar substitute
Salt and generous grinding of black pepper
1 (6-oz.) jar marinated artichoke hearts, drain but reserve oil for dressing
2 oranges, peeled and segmented or 1 (11-oz.) can mandarin oranges
1⁄3 cup sliced black or green olives
4 cups red leaf or romaine lettuce
1 cup pecan halves or pieces, toasted if desired
1⁄3 cup grated cheese for topping (Parmesan, Romano or feta)
1. To make dressing: Place reserved marinade from the jar of artichokes in glass measuring cup and pour in vegetable oil to measure ¾ cup. Pour into medium mixing bowl or jar.
2. Add vinegar, paprika, oregano, bay leaf, garlic, sugar or sugar substitute. Add salt and pepper to taste. Whisk or shake until well blended. Taste for seasoning and add more salt and pepper if desired.
3. Dressing is best if it’s made up ahead of time or even refrigerated overnight.
4. For the salad: in salad bowl add artichoke hearts, coarsely chop if desired.
5. Add orange segments, sliced olives and lettuce. Just before serving add pecans. Dress salad with desired amount of salad dressing and place on individual salad plates. Use remainder of dressing for another meal.
6. Sprinkle top of each salad with grated cheese.