Artichoke, Fennel, and Tomato Salad

4 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 97.9
  • Total Fat: 6.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 498.9 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 3.6 g
  • Protein: 3.0 g

View full nutritional breakdown of Artichoke, Fennel, and Tomato Salad calories by ingredient


Jillian Michael's Recipe (adapted) Jillian Michael's Recipe (adapted)
Number of Servings: 6


    12 oz. marinated artichoke hearts, drained (1/2 c. marinade reserved)
    2 tbsp. balsamic vinegar
    1 tbsp. dijon mustard
    1 tsp. minced garlic
    1/2 head fennel, sliced
    3 c. (approx. 16 oz.) cherry tomatoes, rinsed and drained
    1/2 c. kalamata olives
    1/2 c. fresh basic leaves
    1/2 c. slivered red onion
    freshly ground black pepper to taste


1. In a wide, shallow bowl, whisk 1/4 c. artichoke marinade, vinegar, mustard and garlic.
2. Add fennel, tomatoes, olives, basil, onion, and artichoke hearts to dressing in bowl. Mix gently to coat. Add pepper to taste. Serves 6.

Number of Servings: 6

Recipe submitted by SparkPeople user GARDENHOSE.

Member Ratings For This Recipe

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    This is my favorite summer salad. I skip the olives and onions. - 4/19/14

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    Can't wait to try this as a side for dinner. Lots of flavor! Very easy to prepare.Thanks! - 7/13/12

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    I think my problem with this recipe is that maybe I don't like raw fennel. I had never tried raw fennel and assumed I would like it. I liked everything else about the salad and would make it again using some kind of vegetable to substitute for the fennel. - 6/23/11

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    Very Good
    Quick, easy and delicious. - 6/10/11

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    Very Good
    0 of 1 people found this review helpful
    Nice combination of ingredients. Will make again. - 1/20/10