Italian Garden Salad

• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/2 cup finely chopped red onion
• 2 Tbs. chopped fresh rosemary
• 3 cloves garlic, minced (1 Tbs.)
• 1 cup shelled fava beans
• 16 baby artichokes, trimmed and halved
• 1/2 lemon
• 1 medium red bell pepper, chopped (1 cup)
• 1 small fennel bulb, trimmed and thinly sliced
• 1 cup halved red grape tomatoes
• 1/4 cup pine nuts

1. To make Rosemary Vinaigrette: Whisk together lemon juice and olive oil in large bowl.
2. Whisk in onion, rosemary, and garlic.
3. Season with salt and pepper, and set aside.
4. To make Salad: Bring large pot of salted water to a boil.
5. Add fava beans, and cook 3 minutes.
6. Remove with slotted spoon, and rinse under cold water.
7. Drain, and keep warm.
8. Add artichokes and lemon half to boiling water.
9. Simmer 15 minutes, or until tender.
10. Drain well.
11. Add artichokes and fava beans to vinaigrette in bowl.
12. Stir in bell pepper, fennel, tomatoes, and pine nuts.
13. Season with salt and pepper.
14. Serve warm or at room temperature.

lemon juice, olive oil, red onion, rosemary, garlic, beans, baby artichokes, lemon, red bell pepper, fennel bulb, tomatoes, pine nuts

Taken from www.vegetariantimes.com/recipe/italian-garden-salad/ (may not work)