Makes 2 servings
The marinade from the artichoke hearts makes the dressing for this salad—what could be easier? On your up days, top each salad with 2 tablespoons.
1 (6-ounce) jar marinated artichoke hearts
1 (15-ounce) can cannellini or other white beans, drained and rinsed
1 large Roma tomato, diced
1 celery stalk, diced
1 tablespoon shredded fresh basil or 1 teaspoon dried
Freshly ground black pepper, to taste
3 cups mixed salad greens
Drain the artichoke hearts and reserve the marinade. Cut the artichoke hearts into quarters and place in a large bowl. Add the beans, tomato, and celery and toss gently to combine. Add the basil and about 1 tablespoon of the marinade. Season with black pepper and toss gently. Let stand at room temperature for 30 minutes for flavors to blend, or cover and refrigerate for up to 8 hours. If refrigerated, bring to room temperature before serving. Divide the greens between two plates, top with the artichoke and bean mixture, and serve.
Per serving: Calories 276, Protein 13g, Total fat 6g, Sat fat 0g, Trans fat 0g, Cholesterol 0mg, Carbohydrate 46g, Dietary fiber 14g, Sodium 807mg