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Heighten the flavors of this Provence-inspired salad by serving it at room temperature. It's a tasty accompaniment to grilled chicken or fresh pasta.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • To prepare artichokes, trim stems; cut off top one-fourth of artichokes. Remove outer leaves until you reach the pale green parts. Halve or cut artichokes into wedges. Brush cut edges with some of the 2 tablespoons lemon juice; add remaining juice to cooking water. Cook artichokes in a large amount of boiling water for 12 to 15 minutes or until tender; drain. Rinse with cold water; drain and place in a large bowl.

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  • Meanwhile, combine mint, garlic, lemon peel, lemon juice, olive oil, salt, and pepper in a small bowl.

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  • Thinly slice fennel and red onion. Add to artichokes along with tomatoes and olives, if using. Toss in dressing.

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  • Cover and chill for 2 to 4 hours to meld flavors. To serve, top with cheese, if desired. Makes six (3/4-cup) servings.

Food exchanges:

2-1/2 vegetable, 1/2 fat.

Nutrition Facts

84 calories; 3 g total fat; 0 g saturated fat; 168 mg sodium. 13 g carbohydrates; 8 g fiber; 3 g protein; 22 mg vitamin c; 50 mg calcium;

Reviews

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