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Fresh and packed with artichokes, dried cranberries and flavor, this salad is sure to be a favorite. —Barbara Begley, Fairfield, Ohio
This recipe is:
Healthy
Quick
Diabetic Friendly
Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Nutritional Facts 1 cup equals 158 calories, 9 g fat (2 g saturated fat), 5 mg cholesterol, 314 mg sodium, 16 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
Originally published as Artichoke Arugula Salad in Healthy Cooking June/July 2011, p42
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Reviewed on Jun. 09, 2013 by Debbilou
Very good and easy to make(pretty too). I wasn't too sure about the raspberry vin. (I'm not a huge raspberry fan) but the combination of flavors was delicious.
Reviewed on Dec. 11, 2011 by bjsilve0
Very good. I used the baby spinach and cranraisons.
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