1 cup sliced cucumber (I used the small, pickling cucumbers but regular would work, too)
1 cup halved cherry or grape tomatoes
1 (14 ounce) jar quartered artichoke hearts, drained (about 1 3/4 cups)
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
- Place salad ingredients into a medium bowl or plastic container.
- Use a whisk to mix together dressing ingredients.
- Add dressing to salad and stir to combine or seal with a lid and gently shake.
- Chill for at least 30 minutes to distribute flavors.
Yield: 6 servings, about 4 1/2 cups
Serving Size: about 3/4 cup (3 2/3 ounces)