Chunky Artichoke-y Salad

Artichoke hearts take center-stage in this salad, enhanced by crunchy sweet bell peppers and briny olives. Serve as is or on top of a bed of greens like arugula or chopped watercress.

Ingredients

Frozen artichoke hearts 27 Ounce , thawed (3 packages)
Canola oil 1/4 Cup (4 tbs)
Lemon juice 3 Tablespoon
Italian seasoning 1 1/2 Teaspoon (no sodium)
Dijon mustard 1 Teaspoon
Ground black pepper 1/8 Teaspoon
Sliced basil 1 1/2 Cup (24 tbs)
Chopped black olives 2 Tablespoon
Sliced red onion 1/4 Cup (4 tbs)
Red bell pepper 1 , chop
Tomato 1 Medium , chop

Directions

MAKING:

1.Cook artichoke in a water and drain excess water in a colander.

2.In a bowl, whisk together canola oil, lemon juice, Italian seasoning, Dijon mustard and pepper.

3.Add artichoke hearts and stir well.

4.Add basil, olives, red onion, red bell pepper and stir well.

SERVING:

5.Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 6