Baby Greens and Artichoke Salad

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Photo: Jennifer Causey; Styling: Claire Spollen
Yield
Serves 4 (serving size: about 1 1/4 cups)
By Laraine Perri
May 2015
RECIPE BY Cooking Light

Ingredients

  • 4 teaspoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons minced shallots
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (9-ounce) package frozen artichoke hearts, thawed and quartered
  • 5 cups baby salad greens

Nutritional Information

  • Calories 88
  • Fat 5.3g
  • Satfat 0.6g
  • Monofat 3.3g
  • Polyfat 0.5g
  • Protein 2g
  • Carbohydrate 10g
  • Fiber 6g
  • Cholesterol 0.0mg
  • Iron 1mg
  • Sodium 202mg
  • Calcium 32mg

How to Make It

Combine olive oil, lemon juice, minced shallots, Dijon mustard, sugar, salt, and pepper in a large bowl, stirring with a whisk. Add artichoke hearts to juice mixture; toss to coat. Add salad greens; toss.

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Ratings & Reviews

Simple but effective

mandofan
June 18, 2015
Don't expect much since it's just a basic side salad, but as far as basic side salads go, it's tasty and easy to make.  Make sure to prepare twice the amount of dressing and then dress to taste.  The dressing, though simple, is quite tasty.
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