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Artichoke Arugula Salad

Total Time

Prep/Total Time: 25 min.

Makes

10 servings

Fresh and packed with artichokes, dried cranberries and flavor, this salad is sure to be a favorite. —Barbara Begley, Fairfield, Ohio
Artichoke Arugula Salad Recipe photo by Taste of Home

Ingredients

  • 8 cups fresh arugula or baby spinach
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 cup dried cranberries
  • 3/4 cup chopped pecans, toasted
  • 4 green onions, chopped
  • 1/2 cup reduced-fat raspberry vinaigrette
  • 3/4 cup crumbled feta cheese

Directions

  1. In a large bowl, combine the first five ingredients. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts

1 cup: 158 calories, 9g fat (2g saturated fat), 5mg cholesterol, 314mg sodium, 16g carbohydrate (10g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

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