Ingredients:
1 cup of baby field greens
6 cherry tomatoes, halved
1/2 can (14 oz.) artichoke hearts, drained and cut into quarters*
1 Tbsp. red wine vinegar
2 tsp. extra virgin olive oil
1 small clove garlic, finely minced
Salt and freshly ground black pepper, to taste
1/2 Tbsp. grated Parmesan cheese
Directions:
In serving bowl, arrange greens, tomatoes and artichoke hearts. In separate small bowl, whisk together vinegar, olive oil, garlic, salt and pepper. Toss into salad and garnish with cheese.
*Remaining artichoke hearts may be refrigerated for up to 5 days or frozen for 1-2 months.
Makes 2 servings. Per serving: 91 calories, 5 g total fat (<1 g saturated fat), 9 g carbohydrates, 4 g protein, 2 g dietary fiber, 318 mg sodium. Preparation time: 15 minutes.
—From the American Institute for Cancer Research
