- In a medium bowl stir together 1 (14-ounce) can quartered artichoke hearts (rinsed and drained), ½ medium thinly sliced red pepper, 6 cherry tomatoes cut in half, ¼ cup thinly sliced red onion, ¼ cup packed fresh baby spinach leaves and 9 small halved black olives.
- Whisk together 2 teaspoons cider or red wine vinegar, 1½ teaspoons sugar, 1 teaspoon olive oil and 1 medium minced garlic clove.
- Toss salad with dressing.
Source: Adapted from Go Red for Women Love Your Heart cookbook by the American Heart Association
