{"id":2415,"date":"2021-07-08T14:21:55","date_gmt":"2021-07-08T18:21:55","guid":{"rendered":"http:\/\/www.agooddish.com\/?p=2415"},"modified":"2021-07-08T14:21:55","modified_gmt":"2021-07-08T18:21:55","slug":"make-artichoke-heart-and-roasted-red-pepper-salad-anytime-you-dont-want-to-heat-up-your-kitchen","status":"publish","type":"post","link":"http:\/\/www.agooddish.com\/?p=2415","title":{"rendered":"Make Artichoke Heart And Roasted Red Pepper Salad Anytime You Don’t Want To Heat Up Your Kitchen"},"content":{"rendered":"
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Artichoke and roasted red pepper salad<\/span>
Porcelain bowl by Chris Staley<\/a><\/span><\/figcaption><\/figure>\n

It is that time of year when the heat and humidity discourage me from turning on the stove or oven. We have air conditioning in the bedroom (thank goodness!!) but not in the kitchen so often it gets too hot to think about cooking. As a result, every summer we eat a lot of cold vegetable salads, which I try to vary to avoid boredom and increase nutrition. Green salads, of course, but cabbage<\/a>, kale<\/a>, fennel<\/a>, carrot<\/a> and raw beet<\/a> salads all take their turn on our table. Because most of these hold up in the fridge for a few days, they are even more desirable since that means leftovers and even less hot kitchen time.<\/span><\/p>\n

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There are lots of grocery store options for<\/span>
artichoke hearts in water and roasted red peppers<\/span><\/figcaption><\/figure>\n
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Artichoke\/red pepper salad (the next day)<\/span>
with added lettuce<\/span><\/figcaption><\/figure>\n

My new favorite combination is a true pantry salad meaning it can be made from ingredients from my cupboard shelves – artichoke hearts, roasted peppers, capers and red onion.\u00a0 Easily enhanced with a few refrigerator items – arugula, celery and parsley, possibly olives, basil or pepperoncini<\/span>, depending on your preferences, it all comes together very quickly. Add walnuts and either feta or Parmesan to make a main course salad. Dressed with a mustardy balsamic vinaigrette, I wouldn\u2019t have any hesitation about toting it along in warm weather for a picnic or potluck. This savory Italian-esque recipe is reminiscent of a dish you would find in an old school antipasto buffet, but lighter and fresher with the added veggies and less oil. Hmm, eating in Italy-now that would be delightful….<\/span><\/p>\n

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Artichoke and red pepper salad<\/span>
Porcelain bowl by Chris Staley<\/a><\/span><\/figcaption><\/figure>\n

ARTICHOKE\/ROASTED RED PEPPER SALAD<\/span><\/p>\n

Combine in a medium salad bowl:<\/span><\/p>\n