Artichoke & Jicama Salad: A Crunchy Delight with Zesty Lemon Vinaigrette Ingredients: - 1 can (14 oz) artichoke hearts, drained and chopped - 1 medium jicama, peeled and diced - 1 cup cherry tomatoes, halved - 1/2 red onion, thinly sliced - 1/4 cup fresh parsley, chopped - 1/4 cup feta cheese, crumbled (optional) - 1/4 cup roasted pumpkin seeds (pepitas) For the Zesty Lemon Vinaigrette: - 1/4 cup olive oil - 2 tablespoons fresh lemon juice - 1 teaspoon lemon zest - 1 teaspoon Dijon mustard - 1 tablespoon honey or maple syrup (optional for sweetness) - Salt and pepper to taste Instructions: 1. In a large bowl, combine the artichoke hearts, jicama, cherry tomatoes, red onion, parsley, and pumpkin seeds. If using, add the crumbled feta cheese. 2. In a separate small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey or maple syrup (if using), and season with salt and pepper until well combined. 3. Drizzle the lemon vinaigrette over the salad ingredients and toss gently to combine, ensuring everything is well coated. 4. Serve immediately or let it chill in the refrigerator for 30 minutes to allow the flavors to meld together. Nutrition Value (per serving, makes 4 servings): - Calories: 180 - Total Fat: 12g - Saturated Fat: 2g - Cholesterol: 6mg - Sodium: 220mg - Total Carbohydrates: 16g - Dietary Fiber: 4g - Sugars: 3g - Protein: 4g - Vitamin C: 29% of the Daily Value (DV) - Calcium: 6% of the DV - Iron: 8% of the DV Note: Nutrition values may vary based on ingredient brands and proportions. Adjust portions as necessary for dietary needs. Enjoy your refreshing and crunchy artichoke and jicama salad!