Fresh and packed with artichokes, dried cranberries and flavor, this salad is sure to be a favorite. —Barbara Begley, Fairfield, Ohio
- 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
- In a large bowl, combine the first five ingredients. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese. Yield: 10 servings.
Originally published as Artichoke Arugula Salad in Healthy Cooking June/July 2011, p42
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