Creamy Vinaigrette

Pureeing the artichoke hearts makes this a wonderfully smooth dressing. After making the dressing, you will still have half a can of aritchoke hearts left, just toss them in with your salad.

• Ready In: 10 mins
• Serves: 12

Ingredients

• 2  cloves garlic, minced
• 1⁄2 cup olive oil
• 2  tablespoons fresh lemon juice
• 1⁄2 teaspoon Dijon mustard
• 1⁄4 teaspoon fresh ground black pepper
• 7  ounces cans artichoke hearts, drained

Directions

1. In a blender or the work bowl, process all ingredients until silky smooth.
2. Chill and serve over salad greens.