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Artichoke Arugula Salad
1 (6 oz) jar marinated artichoke hearts
1 tablespoon lemon juice
¼ cup olive oil
2 teaspoon honey
1/2 (5 oz) package baby arugula
4 oz shredded Parmesan cheese
1. Drain the artichoke hearts, reserving the oil. In a small bowl, whisk together 2 tablespoons of the reserved oil with the lemon juice and honey. Quarter the artichoke hearts.
2. In a serving bowl, combine the artichokes, arugula and shredded Parmesan. Toss with the dressing.
Add 1 can drained and rinsed garbanzo beans to make a light but satisfying meal
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