Artichoke Salad
Servings: 4 people
Salad Ingredients
- 2 jars (12-14 oz each) (340 grams) artichoke hearts quartered and marinated are best
- 3 - 4 ounces (100 grams) arugula that's about 4 handfuls
- 1 cup (150 grams) cherry tomatoes halved
- ½ red onion thinly sliced
- ½ cup (60 grams) black olives
- ¼ cup (20 grams) parmesan cheese shaved
Italian Dressing Ingredients
- ¼ cup (60 grams) extra virgin olive oil
- 2 tablespoons (30 grams) vinegar any, we use white wine vinegar
- 1 tablespoon (15 grams) lemon juice
- 1 tablespoon (15 grams) maple syrup or honey
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Arrange the 3 - 4 ounces arugula on a large serving platter or salad bowl.Drain the 2 jars (12-14 oz each) artichoke hearts and scatter them on top of the arugula. If your artichokes aren't quartered, cut them with a paring knife first.TIP: save the oil from the artichokes and drizzle on the salad before serving.
- Top with 1 cup cherry tomatoes (halved), ½ cup black olives, and ½ red onion (thinly sliced).
- In a small jar, add the ingredients for the dressing: ¼ cup extra virgin olive oil, 2 tablespoons vinegar, 1 tablespoon lemon juice, 1 tablespoon maple syrup, ½ teaspoon dried oregano, ½ teaspoon dried basil, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.Close the lid and shake well. Alternatively, mix the ingredients in a small bowl.
- Drizzle half of the dressing onto the salad and serve the other half in a bowl next to it for people to help themselves.Serve with ¼ cup parmesan cheese (shaved).
