Taste of Home
Artichoke Arugula Salad
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 10 servings.
Fresh and packed with artichokes, dried cranberries and flavor, this salad is sure to be a favorite. —Barbara Begley, Fairfield, Ohio
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.
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.
© 2024 RDA Enthusiast Brands, LLC