Saturday, January 28, 2012

Monterey Artichoke Salad

1/4 cup pine nuts
8 cups spring mix lettuce
2 roma tomatos
18 kalamata olives
1/2 cup basil leaves, cut thin
1/3 cup balsamic vinaigrette
7 1/2 oz. grilled, marinated, artichoke hearts

Heat a skillet over medium heat.
Add pine nuts and toast 2 to 3 minutes, stirring occasionally, until lightly browned.
Remove to a bowl to cool.
Place first six ingredients ina  large salad bowl, and toss to coat all leaves well with dressing. Add artichoke hearts.

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