From the kichen of Renee Wilson
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.
NOTES:
This simple salad is perfect on a hot summer day. To make it a meal, add grilled chicken.