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.


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!

Recipe Summary

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