1 cup Baby field greens or Spring Mix or any salad greens mixture of your choice
6 Cherry tomatoes, halved
1/2 can (14 oz.) Artichoke hearts, drained and cut into quarters*
1 Tbl. Red wine vinegar
2 tsp. Extra virgin olive oil
1 small clove Garlic, finely minced
To taste Salt
To taste Freshly ground black pepper
1/2 Tbl. Grated Parmesan cheese
In serving bowl, arrange greens, tomatoes and artichoke hearts. In separate small bowl, whisk together vinegar, olive oil, garlic, salt and pepper. Toss into salad and garnish with cheese.
Yield: 2 servings
Per serving: 91 calories, 5g total fat (<1g saturated fat), 9g carbohydrates, 4g protein, 2g dietary fiber, 318 mg sodium.
Preparation time: 15 minutes
*Remaining artichoke hearts may be refrigerated for up to 5 days or frozen for 1-2 months.
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