This intensely delicious marinated artichoke salad dressing will add so much flavour to any salad, pasta or vegetable dish. It’s totally (diabetic) carb count free and is super quick and easy to make. In under 5 minutes, you can bring your dish to life.
Why make your own salad dressing?
Making your own salad dressing means you are in total control. Along with being fresher, you get to decide what you add and also the quality of the ingredients you use. I mean have you actually read the ingredients in a shop-bought salad dressing before? It reads like a science experiment sometimes with so many added extras (in particular sugars).
But I think the main ingredient I always question is the oil used and the quality of that oil. So many shop-bought dressings use rapeseed oil, which I am not anti, but I would much rather have an olive oil-based dressing. For me, it always has to be extra virgin olive oil as it is rich in antioxidant content, along with its heart-healthy fatty acids.
I tend to buy my EVOO from Amazon as I find I can often get a better deal on price per litre buying in larger quantities than you can often get at the supermarkets. But sometimes the supermarket will have some good deals and this is a product I always shop around for.
Marinated artichokes are literally totally worth the money. Have you ever tried to prepare an artichoke? I did once and I was barely left with any of the actual vegetable and a lot of tough leaves!
Jarred and prepared artichokes have already been cooked. However, I like to take this one step further and buy the artichokes that have also been marinated which adds to their earthy flavour.
You can either find them in the stores as marinated artichokes or artichoke antipasti. These artichokes are stored in mostly sunflower oil with a little added olive oil, vinegar, garlic, sometimes chilli, and herbs.
Marinated artichokes are still high in fibre and contain lots of different vitamins, minerals and antioxidants. Such as vitamin C, vitamin K, potassium, phosphorus, and magnesium.
What you will need for this Marinated Artichoke Salad Dressing
- Marinated Artichokes
- These jarred artichokes are already prepared, cooked and marinated in sunflower oil with a little added olive oil, vinegar, garlic, sometimes chilli, and herbs.
- Full of different vitamins, minerals and antioxidants
- Cider Vinegar
- A slightly less acidic vinegar compared to white wine vinegar and is usually my vinegar of choice for dressings
- Extra Virgin Olive Oil
- Rich in healthy monounsaturated fats and antioxidants
- Also is slightly higher in saturated fats compared to rapeseed or other vegetable oils which you may want to consider.
- I like to add some chopped (frozen) parsley to this dressing, but this is optional
Hand Blender – Ideal if it also has the small food chopper attachment as this is what I use. I love the 3-in-1 Ninja blender with the attachments as it comes in handy for so many things.
How to make Marinated Artichoke Salad Dressing
This dressing really couldn’t be quicker or simpler to make
Add all of your ingredients, plus a couple of teaspoons of the juice from the marinated artichokes, to the small food chopper or beaker. Season well and use the hand blender to blitz until you have a smoothish paste.
If you would like a looser dressing then simply add some water, a little at a time until you reach your desired consistency.
How to store your homemade salad dressing
If this salad dressing only used basic ingredients as with a vinaigrette (olive oil, mustard & Vinegar ) I would just store it in my salad dressing bottle or a sterilised glass bottle at room temperature. However as this dressing includes additional ingredients, marinated artichokes, I store this dressing in the fridge.
It will keep happily for 1-2 weeks refrigerated. So I always like to make a big batch so It’s readily available.
To sterilise any glass bottle, jar or container, place the clean vessel in to your oven at 100c for 10-15 minutes.
Using this Marinated Artichoke Dressing
This versatile dressing has so many uses aside from simply drizzling over my salads to liven them up. Here are a few ways I like to use this dressing:
I add it to a Mediterranean-style bean and artichoke salad with added jarred roasted peppers and sundried tomatoes
Pour and mix over plain cooked pasta for an easy dinner or lunch
This dressing is totally carb count free. And the addition of this healthy fat to your salads and vegetables may work to slow digestion and therefore glucose release into your blood stream.
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