Artichoke, Fennel, and Tricolor Tomato Salad

2 jars (6 1/2 oz. each) marinated artichoke hearts, drained (reserve marinade)

2 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

1 teaspoon minced garlic

1 head fennel (about 3 in. wide)

6 cups cherry tomatoes (use a mix of red, yellow, and orange, each about 3/4 in. wide), rinsed and drained

1 cup pitted calamata olives

1 cup lightly packed rinsed fresh basil leaves (3/4 to 1 1/2 in. long)

1/2 cup slivered red onion

Fresh-ground pepper

Step 1

In a wide, shallow bowl, whisk 1/4 cup artichoke marinade (discard remainder or save for other uses), vinegar, mustard, and garlic.

Step 2

Rinse and drain fennel. Cut off and save a few feathery green leaves for garnish. Trim off and discard remaining stalks, root end, and any bruised areas. Cut head in half lengthwise across widest dimension, then cut each half crosswise into paper-thin slivers.

Step 3

Add fennel, tomatoes, olives, basil, onion, and artichoke hearts to dressing in bowl. Mix gently to coat. Garnish salad with reserved fennel leaves. Add pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 107Calories from Fat 56

% Daily Value *
Total Fat 6.7g11%

Saturated Fat 0.9g5%
Sodium 493mg21%
Total Carbohydrate 11g4%

Dietary Fiber 4.1g17%
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Artichoke, Fennel, and Tricolor Tomato Salad