Basalmic Artichoke Salad
From Vegetarian Times, issue unknown
2 to 3 tbsp white balsamic vinegar
1 tbsp honey or brown sugar, or to taste
1-1/2 cups chopped and rained canned unmarinated artichokes
2 cups drained canned mandarin orange segments
1/3 cup chopped fresh parsley
Whisk together vinegar and honey or sugar. Add remaining ingredients; toss well. Let stand 20 minutes. Serves 4 as a side dish.
Variation: To keep colors of artichokes and oranges bright, try using white balsamic vinegar
Per serving: 1124 cal, 2 g prot, 0.3 g total fat (0.1g sat fat), 29 g carb, 0 chol, 42 mg sod, 3 g fiber. Vegan (honey)
EMILY SAYS: This seems like an unlikely combination, but I liked it a LOT. Tangy and salty together.
LYNDA SAYS: Belle was also calling this "Orange Artichoke Salad," which name I like better; for me the oranges were more of a draw than the basalmic vinegar. I liked this a lot. I'm a huge fan of oranges and of artichokes, and this was a very pleasant combination.