I do want to share a new favorite salad recipe before I head out for the weekend Just in case you're under the gun to fit into a bathing suit amongst 15 of your skinny friends. Not that I'm bitter - I'm happy to be the chubby friend. Really. *sigh* :)
Anyhow, I made this several times last week. I got the recipe from this month's issue of Vegetarian Times. Sounds like some sexy reading, eh? In all seriousness, I'm a huge fan of this magazine. It's the only subscription I'm still willing to pay for these days. I always get at least one recipe that I love from each issue. And there are lots of ideas and health tips.
What drew me to this recipe is the artichokes. I LOVE artichokes. The canned ones (used in this recipe) are tasty, but even better are fresh, steamed artichokes. If you've never made them before - do it! Or at least order it from a restaurant and have them prepare it for you. :)
If you haven't worked arugula into salads before, you may not expect the strong, peppery flavor. But I think it adds a perfect contrast to the salty kalamata olives and sweet vinaigrette here.
Sliced Artichoke and Baby Arugula Salad
VinaigretteSalad
- 3 Tbs. olive oil
- 1 Tbs. aged balsamic vinegar
- 2 cloves garlic, minced (2 tsp.)
1. To make Vinaigrette: Whisk together oil, vinegar, and garlic in small bowl. Season with salt and pepper, if desired.
- 8 cups baby arugula leaves
- 8 oil-packed artichoke hearts, drained, patted dry, and cut in 1/4-inch slices
- 1/4 cup sliced pitted kalamata olives
- 2 cups grape tomatoes, halved
- 4 Tbs. chopped fresh chives (I used green onions)
2. To make Salad: Toss together arugula, artichoke hearts, olives, and Vinaigrette. Top with tomatoes and chives. Season with freshly ground black pepper to taste.
Serves 8
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