Don’t let the short list of ingredients fool you–this simple salad has gourmet looks and flavor that will impress your guests. Using canned ingredients also means this salad is perfect for any season. You can even keep the two main ingredients stored in the pantry, to quickly add to fresh ingredients at a moment’s notice.
This light and sweet salad recipe is perfect for a ladies luncheon; add diced cooked chicken to make a meal out of it. The artichoke and baby corn salad also makes an elegant addition to a light chicken or fish dinner. This salad recipe can be easily increased or decreased to serve a larger or smaller number of servings.
Simple Artichoke & Baby Corn Salad Recipe
1 can (usu. 14. oz) artichoke hearts
1 can (usu. 15 oz.) whole or nugget baby corn
1 carrot (optional)
2 bags (5oz. each) spring salad or baby greens mix, or unbagged baby lettuce equivalent
1 pint cherry or grape tomatoes
Poppy seed dressing
Drain artichoke hearts and baby corn using a strainer. Leave in strainer over sink, or on a paper towel to allow excess liquid to drain out while you work.
Wash salad greens and toss dry in salad spinner, or pat dry lettuce in strainer with paper towels to soak up excess moisture.
Place greens in large bowl. Bowl should not be filled to the rim; you need room to toss the ingredients.
Use a strainer to wash and drain tomatoes. Cut tomatoes in half lengthwise, using a sharp paring knife and a cutting board. (If cherry tomatoes are a larger size, cut into quarters). Add halved tomatoes to the salad greens.
Shave exterior of fresh carrot using a potato peeler. Wash carrot and peeler. Then use peeler to shave carrot into salad mix. The shaved carrot adds color and a different texture to the salad, but it’s not as essential to the flavor as the artichoke, baby corn, and tomato.
Break each baby corn into four equal pieces and add to salad mix. Use the sharp paring knife and cutting board to slice the artichokes into halves or quarters, depending on their size.
Add poppy seed dressing (try the all-natural and sweetly addictive Brianna’s) to taste, and then carefully toss ingredients. Heavier ingredients tend to shift to the bottom, so use the spoon to scoop them back to the top. Serve immediately, or chill in refrigerator a few hours before the meal. Serves 6-8
For perfect artichoke and baby corn salad presentation: Set out plates and make each salad individually. Start with the greens, the shaved carrot, baby corn, artichoke hearts, and then add that punch of color with the halved cherry tomatoes. Finish off with a liberal drizzling of poppy seed dressing.
Watch your proportions: The salad ingredient amounts are simply a guideline. Differing sizes of ingredients can affect the proportions. The added vegetables should be an enhancement to the salad greens, not an overpowering force. Likewise, you don’t want an abundance of greens with only a few tomatoes or artichoke pieces. Find the balance that tastes best to you.
Baby greens also quickly soak up dressing, so be careful not to flood the salad. Work in increments if you’re not sure how much salad dressing is needed; you can always add more, but you can’t take it away.
