Marinated Artichoke and Almond Salad

Prep time 15 minutes Servings 2

This marinated artichoke and almond salad is a fifteen-minute lunch built on jarred artichokes, toasted almonds, and arugula. It also happens to taste like Embrace itself: the oil carries the same artichoke and almond notes in every bottle, so dressing the bowl with it is less a pairing than a match.

Ingredients

2 cups jarred marinated artichoke hearts, drained
1/3 cup sliced almonds, toasted
2 cups arugula
1/4 cup shaved Parmesan
2 tablespoons Embrace
1 tablespoon lemon juice
Salt and pepper, to taste

Instructions

Toast the sliced almonds in a dry skillet over medium heat, shaking the pan often, for 2 to 3 minutes until golden and fragrant. Watch closely, they burn fast once they start to turn.
Drain the marinated artichoke hearts well, patting off excess oil with a paper towel if they're very wet, then halve any large pieces.
Combine the artichokes, arugula, and toasted almonds in a large bowl.
In a small bowl, whisk together Embrace and lemon juice until emulsified, then season with salt and pepper.
Pour the dressing over the salad and toss gently to coat everything evenly.
Divide onto plates, top with shaved Parmesan, and serve right away while the arugula is still crisp.

Nutrition

Serving size 1 serving

Calories 369

Total fat 30g

Saturated fat 5g

Cholesterol 11mg

Sodium 1012mg

Carbohydrates 19g

Dietary fiber 9g

Sugars 3g

Protein 14g

Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.