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Artichoke Salad with Greens and Grapes

A simple variation on our other artichoke salad recipe. The main thing to remember is that any sweet and succulent fruit will be perfect in this unique vegan salad. 


Extra-virgin olive oil
2-3 cloves fresh garlic, thinly sliced
1 red onion, thin half moon slices
sea salt
8-10 marinated artichoke hearts, split in half lengthwise
1 red pepper, roasted over an open flame, peeled, seeded, sliced into thin ribbons

juice of 2 lemons
1/4 cup extra virgin olive oil 
2 teaspoons umeboshi vinegar
2 teaspoons Suzanne's Specialties Maple Rice Nectar
generous pinch black pepper
2 bunches watercress, stem tips trimmed, left whole
25-30 fresh green or red grapes, removed from stems
2-3 fresh scallions, thinly sliced on the diagonal 

Place a small amount of oil, garlic and onion in a skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and sautee for 1 minute. Stir in artichoke hearts and red pepper ribbons and sautee just until heated through, about 2 minutes more. 
Prepare the dressing by whisking together lemon juice, oil, vinegar and rice syrup, adjusting seasonings to taste. 
To plate the dressing, arrange watercress on a platter, with grapes sprinkled around the rim. Spoon sauteeed artichoke heart mixture over the top and drizzle lightly with dressing, serving the balance of the dressing on the side for those who want to use more. Sprinkle with scallions and serve immediately after dressing.
Makes 5-6 servings. 


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