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
- To make Vinaigrette: Whisk together oil, vinegar, and garlic in small bowl. Season with salt and pepper, if desired.
- 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