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.

 

Notes:

Add 1 can drained and rinsed garbanzo beans to make a light but satisfying meal