Arugula and Tomato Salad

This is a Publix recipe. It really works. Even my very picky-eater youngest son decided salads aren't an evil conspiracy to ruin a meal, and he has actually asked me to make it *again*. And again, and again.

Arugula and Tomato Salad



Ingredients

1 medium tomato, coarsely chopped

1 bag (or box) baby arugula leaves, 5 ounces

1/4 cup grated (or shredded) Parmesan cheese

1 6-oz can or jar of marinated artichoke hearts, drained

1/4 cup Lite Peppercorn Ranch dressing



Steps

Chop tomato. If desired, cut or chop artichoke hearts into smaller pieces. Put all ingredients in a large salad bowl. Toss. Serve. Fall over dead with the glory of it all.



Savory, peppery goodness!