Special to The Advocate
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 firstname.lastname@example.org.