4 – 6 cups arugula or combine with spring mix
1 – 15 oz. can of garbanzo beans, drained and rinsed
1 cup grape tomatoes, halved
12 oz. jar of artichoke hearts, quartered
½ cup of cilantro, leaves
½ cup extra virgin olive oil (EVOO)
3 tbsp. lemon juice
2 tsps. Dijon mustard
1 garlic clove, minced
Pinch of salt
- Place salad ingredients in a large serving bowl. Toss to combine.
- In a glass jar, combine dressing ingredients. Shake well.
- Pour over salad. Toss with hands.
- Optional: Add chicken, turkey or salmon.
- Serve and enjoy!
While pursuing her education, Emily has worked in the health and nutrition industry for 6 years. She has held positions in the Food Management industry as well as in Food Research and Development. In her free time, Emily enjoys cooking, traveling, playing soccer and hiking the greenbelt with her dog.