Sliced Artichoke and Baby Arugula Salad

Serves 8

Vinaigrette

3 Tbs. olive oil

1 Tbs. aged balsamic vinegar

2 cloves garlic, minced (2 tsp.)

Salad

8 cups baby arugula leaves

8 oil-packed artichoke hearts, drained, patted dry, and cut in 1/4-inch slices

1/4 cup sliced pitted kalamata olives, optional

2 cups grape tomatoes, halved

1/2 cup shaved Parmesan, optional

4 Tbs. chopped fresh chives

1. To make Vinaigrette: Whisk together oil, vinegar, and garlic in small bowl. Season with salt and pepper, if desired.
2. To make Salad: Toss together arugula, artichoke hearts, olives (if using), and Vinaigrette. Top with tomatoes, Parmesan (if using), and chives. Season with freshly ground black pepper to taste.

Nutritional Information

Per : Calories: 100, Protein: 3g, Total fat: 9g, Saturated fat: 1g, Carbs: 9g, Cholesterol: mg, Sodium: 168mg, Fiber: 4g, Sugars: 2g

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