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Raw Artichoke Salad with Celery and Parmesan
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- Kosher salt
- Freshly ground black pepper
- 12 baby artichokes (about 1 pound), stems trimmed
- 1 cup thinly sliced celery
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint
- 2 ounces shaved Parmesan
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 325 % Daily Value *
- Total Fat: 15 g 23.07%
- Saturated Fat: 4 g 19.33%
- Trans Fat: 0 g %
- Cholesterol: 4 mg 1.35%
- Sodium: 249 mg 10.36%
- Calcium: 371 mg 37.14%
- Potassium: 541 mg 15.45%
- Magnesium: 0 mg 0%
- Iron: 2 mg 11.75%
- Zinc: 0 mg 0%
- Total Carbohydrate: 39 g %
- Dietary Fiber: 3 g 11.06%
- Sugar: 2 g
- Protein: 12 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 10.32%
- Vitamin C 69.05%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat3
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables7
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total0 oz-eq