Eat Your Vegetables: Orange, artichoke salad

Advocate staff photo by ARTHUR D. LAUCK  --  An Orange and Artichoke Salad offers a welcome variation for a dinner's salad course. Show caption
Advocate staff photo by ARTHUR D. LAUCK -- An Orange and Artichoke Salad offers a welcome variation for a dinner's salad course.

This Orange and Artichoke Salad is a nice change from the usual tomato and cucumber green salad.

For this salad, the greens are topped with a combination of marinated artichoke hearts, fresh orange segments, black or green olives and toasted pecans. Add a sprinkling of your favorite cheese over the top when serving. The dressing is made using the oil from the marinated artichoke hearts along with tarragon vinegar, garlic and oregano.

I don’t mind peeling and segmenting an orange or two, so that’s what I used for the salad, but you can use canned mandarin oranges if you prefer.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.