Artichoke, Fennel, And Tomato Salad


    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


Jillian Michael's Recipe (adapted)

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