Artichoke Heart Salad

Topics: Recipes, Refuel

artichoke heart saladDirections:

Toss together a quarter head of chopped romaine lettuce with 1/4 medium cucumber (sliced), 2 ripe plum tomatoes (diced), and 4 ounces artichoke hearts (water-packed, drained and quartered). For the dressing, mix a small minced garlic clove, 2 teaspoons olive oil, the juice of a fresh-squeezed medium lemon, 1/2 teaspoon dried oregano, marjoram or thyme and salt and pepper to taste.