Try this Marinated Artichoke Salad recipe, or contribute your own.
Suggest a better descriptionDrain artichoke hearts. In a large bowl mix vinegar, oil, sugar, salt, pepper, and dill weed. Add artichoke hearts and sliced onions: marinate overnight. Just before serving, add chopped pimento. Serve on a lettuce leaf. Serves: 4 to 6 Source: "Mountain Measures", Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Kenneth Kleeman Posted to MC-Recipe Digest V1 #611 by Bill Spalding
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Serving Size: 1 Serving (69g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 441 | ||
Calories from Fat: 369 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41g | 55 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 25.9g | ||
Polyunsanturated Fat 11.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.2mg | 0 % | |
Potassium 30.5mg | 1 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 19.7g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 441
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