By Suzanne Boothby
Celebrate spring with some of the best green vegetables of the season. This salad has a base of arugula, a peppery green that’s full of calcium, iron and magnesium. This dish gets bold and hearty flavors from Mediterranean toppings including artichokes, sun-dried tomatoes and olives. But the real star of this salad is the Spinach-Pesto Dressing, which brings that delicious spring flavor. Enjoy this hearty, easy-to-make salad!
(Makes 1 1/2 cups)
For more veggies, add thinly sliced fennel or celery, fresh grape tomatoes or chopped cucumber.
For extra protein, add a scoop of white beans, chickpeas or your favorite hummus.
Tip: You can find Kalamata olives and sun-dried tomatoes either canned or at a fresh olive bar in a specialty grocery store.
Arugula – spinach, kale, lettuce