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.
|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|
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.
5.Serve and enjoy!