This salad is a tangy addition to just about any Italian-style meal. I suggest serving it alongside the Italian Chicken Pita sandwiches (pictured). Another idea is to turn it into a pasta salad with any cooked pasta along with bite-size chunks of mozzarella or provolone cheese (and uncured nitrate-free pepperoni, too).
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
Yield: 6 servings, about 4 1/2 cups
Serving Size: about 3/4 cup (3 2/3 ounces)
Written by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.
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