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Artichoke Arugula Salad Recipe

Artichoke Arugula Salad Recipe

Fresh and packed with artichokes, dried cranberries and flavor, this salad is sure to be a favorite. —Barbara Begley, Fairfield, Ohio
TOTAL TIME: Prep/Total Time: 25 min. YIELD:10 servings


  • 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


  • 1. In a large bowl, combine the first five ingredients. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese. Yield: 10 servings.
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.

Nutritional 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.

Reviews for Artichoke Arugula Salad

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Debbilou User ID: 1192746 195569
Reviewed Jun. 9, 2013

"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."

bjsilve0 User ID: 172187 150793
Reviewed Dec. 11, 2011

"Very good. I used the baby spinach and cranraisons."

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