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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (6 1/2-ounce) jar quartered marinated artichoke hearts |
2 1/2 teaspoons lemon juice |
1/4 teaspoon pepper |
3 cups shredded fennel bulb (about 1 large) |
12 bibb lettuce leaves |
1 small sweet onion, cut into 6 wedges |
12 kalamata olives, pitted |
2 medium peeled oranges, each cut into 6 slices |
Directions:
1. Drain the artichoke hearts, reserving 1 tablespoon marinade. Set aside 12 artichoke-heart quarters, reserving the remaining quarters for another use. Combine the reserved marinade, lemon juice, and pepper; stir well with a wire whisk. Set dressing aside.
2. Spoon 1/2 cup fennel on each of 6 lettuce-lined salad plates. Fan the onion wedges, and place 1 wedge on each plate. Arrange 2 artichoke-heart quarters, 2 olives, and 2 orange slices around fennel. Drizzle dressing evenly over salads.
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