Ingredients
- 12 oz. marinated artichoke hearts, drained (1/2 c. marinade reserved)
2 tbsp. balsamic vinegar
1 tbsp. dijon mustard
1 tsp. minced garlic
1/2 head fennel, sliced
3 c. (approx. 16 oz.) cherry tomatoes, rinsed and drained
1/2 c. kalamata olives
1/2 c. fresh basic leaves
1/2 c. slivered red onion
freshly ground black pepper to taste
Description
Jillian Michael's Recipe (adapted)
Spark Recipes
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