Salad makes a good starter for Easter Sunday meals
Easter is a religious holiday, but for millions of people it无毛视频檚 also synonymous with the start of spring.
What better way to celebrate the warmer temperatures and brighter days than with light and tasty foods to serve at Easter brunches or dinners?
A refreshing salad can balance out a hearty main course on an Easter dinner table. For a twist on the traditional lettuce-based salad, opt for greens that have a little bite. 无毛视频淎rugula and Artichokes无毛视频� pairs two nutritious and delicious offerings in one salad. Arugula, also called rocket, is a member of the cabbage and mustard green family. It无毛视频檚 known for its tart, peppery flavoring. Although artichokes are considered vegetables, the edible part actually is the bud of the plant无毛视频檚 flower before it blooms. When tossed with sweet cherry tomatoes and olives, this recipe, courtesy of 无毛视频淭he Mediterranean Diet Cookbook无毛视频� (Rockridge Press), is the perfect starter.
Arugula and Artichokes
Serves 6
4 tablespoons olive oil
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
1 clove garlic, minced
6 cups baby arugula leaves
6 oil-packed artichoke hearts, sliced
6 low-salt olives, pitted and chopped
1 cup cherry tomatoes, sliced in half
4 fresh basil leaves, thinly sliced
Make the dressing by whisking together the olive oil, vinegar, Dijon mustard, and garlic until you have a smooth emulsion. Set aside. Toss the arugula, artichokes, olives, and tomatoes together.
Drizzle the salad with the dressing, garnish with the fresh basil, and serve.