Fresh and packed with artichokes, dried cranberries and flavor, this salad is sure to be a favorite. —Barbara Begley, Fairfield, Ohio
Artichoke Arugula Salad
Artichoke Arugula Salad
Prep Time
25 min
Yield
10 servings
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
- 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.
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