Artichoke, Fennel and Tomato Salad

I've been trying out some more recipes by Jillian Michaels. So far I've had a pretty good experience and have been pleased with most of them. Here's my favorite so far:



Artichoke, Fennel and Tomato Salad
from Making the Cut by Jillian Michaels

12 oz. marinated artichoke hearts, drained (1/2 c. marinade reserved)
2 tbsp. balsamic vinegar
1 tbsp. dijon mustard
1 tsp. minced garlic
1/2 head fennel, sliced
3 c. (approx. 16 oz.) cherry tomatoes, rinsed and drained
1/2 c. kalamata olives
1/2 c. fresh basil leaves
1/2 c. slivered red onions
freshly ground black pepper to taste

Directions
1. In a wide, shallow bowl, whisk 1/4 c. artichoke marinade, vinegar, mustard and garlic.
2. Add fennel, tomatoes, olives, basil, onion, and artichoke hearts to dressing in bowl. Mix gently to coat. Add pepper to taste. Serves 6.

Number of Servings: 6

Give it a try! This was my first time making something with fennel and I think the first time I ate fennel raw. I loved it. It's got this licorice-type flavor that is delicious and really opens up the palate. All the ingredients really played off each other well. I will definitely make this the next time I am supposed to bring a salad to a get-together. ( I even purchased double the amount of canned items so I'd have most ingredients on hand for next time!)