This artichoke salad dressing recipe is deliciously tangy. It's made from marinated artichoke hearts that you can pick up at the grocery store, and it only takes about 5 minutes to make a batch!
I first had this salad dressing at a work potluck. I don't like work potlucks for the same reason I don't like buffets - all the different food combinations usually make for a bad tummy. Why can't I just limit myself to a couple of dishes? Good question. My solution is simply to avoid these occasions whenever I possibly can. I'm also antisocial and not a "team player".
One time when I skipped one of these potlucks my lovely coworker who makes this dressing pulled me out of a meeting later in the day to tell me that she saved me some - bless her heart.
How to make artichoke salad dressing
Add the artichokes, olive oil, lemon juice, white wine vinegar, shallot, garlic, mustard, sugar, and salt to a blender and blend until smooth. Give it a taste and adjust the flavors to your liking if needed (e.g. add more sugar or garlic).
I slightly adapted my coworker's recipe - instead of using onion, I use shallot, and I put in less sugar.
The recipe makes enough for several salads - I eat it over a few days. I really love this unique salad dressing. I hope you give it a try!
More artichoke recipes you may like:
Love trying unexpected flavors in your salads? You may also like my homemade mango salad dressing.
Questions about this salad dressing?
Leave me a comment!
Artichoke Salad Dressing
This artichoke salad dressing is deliciously tangy. It's made from marinated artichoke hearts that you can pick up at the grocery store, and it only takes about 5 minutes to make a batch!
- 1 small (6 fluid ounces) jar marinated artichoke hearts drained
- 1/2 cup olive oil
- Juice from 1 lemon
- 3 tablespoons white wine vinegar
- 1/2 shallot chopped
- 1 clove garlic minced
- 1/2 teaspoon Dijon mustard
- 1 tablespoons sugar
- Salt to taste
- Mix all ingredients together in a blender until smooth. Give it a taste and adjust seasonings as needed.
- Store dressing in refrigerator for up to a week.
- Recipe makes enough for a few salads (serves at least 6-8 people).