Ingredients
- 2 jars (12-14 oz each) artichoke hearts (quartered and marinated)
- 3 – 4 ounces arugula (about 4 handfuls)
- 1 cup cherry tomatoes (halved)
- ½ red onion (thinly sliced)
- ½ cup black olives
- ¼ cup parmesan cheese (shaved)
- ¼ cup extra virgin olive oil
- 2 tablespoons vinegar (white wine vinegar recommended)
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup (or honey)
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Arrange the arugula on a large serving platter or salad bowl.
- Drain the artichoke hearts and scatter them on top of the arugula.
- Top the salad with cherry tomatoes, black olives, and sliced red onion.
- Add the dressing ingredients to a small jar and shake well or mix in a small bowl.
- Drizzle half of the dressing onto the salad and serve the remaining dressing in a bowl.
- Serve the salad topped with shaved parmesan cheese.
Notes
Best served fresh. Store leftovers in an airtight container in the refrigerator for 1-2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian