From the kitchen of  Renee Barkwell-Wilson.  This
simple Mediterranean salad from
Wegmans is perfect on
a hot summer day.    To make it a meal, add sliced deli
ham, grilled chicken, or slices of crusty bread.
In a large serving bowl:
5 oz pckg baby arugula
1 lb artichoke quarters with herbs (about 1/2c)
1 lb pitted picholine olives (about 1/2 c)
1 lb roasted tomato strips (about 1/2 c)

Dressing:

Whisk:
juice of 1/2 lemon (or 1/4 c bottled lemon juice)
1 Tbsp balsamic or white wine vinegar
Drizzle in:
1/4 c extra virgin olive oil
Whisk to incorporate.
Season with
salt & pepper.
Arugula Artichoke Salad
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