What better way to celebrate the warmer temperatures and brighter days than with light and tasty foods like salad?

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. The recipe is courtesy of "The Mediterranean Diet Cookbook."

Arugula and Artichokes (Serves 6)

Ingredients:

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

Directions:

1 - Make the dressing by whisking together the olive oil, vinegar, Dijon mustard, and garlic until there is a smooth emulsion. Set aside. Toss the arugula, artichokes, olives, and tomatoes together.

2 - Drizzle the salad with the dressing, garnish with the fresh basil, and serve.