Sliced Artichoke and Baby Arugula Salad

• 3 Tbs. olive oil
• 1 Tbs. aged balsamic vinegar
• 2 cloves garlic, minced (2 tsp.)
• 8 cups baby arugula leaves
• 8 oil-packed artichoke hearts, drained, patted dry, and cut in 1/4-inch slices
• 1/4 cup sliced pitted kalamata olives, optional
• 2 cups grape tomatoes, halved
• 1/2 cup shaved Parmesan, optional
• 4 Tbs. chopped fresh chives

1. To make Vinaigrette: Whisk together oil, vinegar, and garlic in small bowl.
2. Season with salt and pepper, if desired.
3. To make Salad: Toss together arugula, artichoke hearts, olives (if using), and Vinaigrette.
4. Top with tomatoes, Parmesan (if using), and chives.
5. Season with freshly ground black pepper to taste.

olive oil, aged balsamic vinegar, garlic, baby arugula, hearts, olives, grape tomatoes, fresh chives

Taken from www.vegetariantimes.com/recipe/sliced-artichoke-and-baby-arugula-salad/ (may not work)