Easter is a religious holiday, but for millions of people it’s also synonymous with the start of spring. What better way to celebrate the warmer temperatures and brighter days than with light and tasty foods to serve at Easter brunches or dinners?

A refreshing salad can balance out a hearty main course on an Easter dinner table. For a twist on the traditional lettuce-based salad, opt for greens that have a little bite. “Arugula and Artichokes” pairs two nutritious and delicious offerings in one salad. Arugula, also called rocket, is a member of the cabbage and mustard green family. It’s known for its tart, peppery flavoring. Although artichokes are considered vegetables, the edible part actually is the bud of the plant’s flower before it blooms. When tossed with sweet cherry tomatoes and olives, this recipe, courtesy of “The Mediterranean Diet Cookbook” (Rockridge Press), is the perfect starter.

Arugula and Artichokes

Serves 6



4 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 clove garlic, minced 6 cups baby arugula leaves

6 oil-packed artichoke hearts, sliced

6 low-salt olives, pitted and chopped

1 cup cherry tomatoes, sliced in half

4 fresh basil leaves, thinly sliced

Make the dressing by whisking together the olive oil, vinegar, Dijon mustard, and garlic until you have a smooth emulsion. Set aside. Toss the arugula, artichokes, olives, and tomatoes together. Drizzle the salad with the dressing, garnish with the fresh basil, and serve.