Artichoke Salad

2 cups green leaf lettuce leaves (torn, washed, dried)
2 (15 oz. cans marinated artichokes, drained and rinsed)
1 cup pimento strips, cut into 1″ pieces
1-1/2 cups green olives, without pimentoes
1/8 tsp freshly ground pepper
sprinkle of lemon juice

Combine the first four ingredients. Toss. Add the last two and serve.

This is even better if you add a little really interesting pasta (cooked, drained, and cooled of course) to the mix. It’s very quick to throw together and healthy, to boot. You can make it even healthier by substituting spinach leaves for the lettuce.

If you go with lettuce, remember that the darker the leaves, the more vitamins you’ll get.

Joi

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