nutritional information

Per :

  • Calories: 100
  • Protein: 3 g
  • Total Fat: 9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 9 g
  • Cholesterol: 0 mg
  • Sodium: 168 mg
  • Fiber: 4 g
  • Sugar: 2 g
Gluten-Free

Sliced Artichoke and Baby Arugula Salad

Serves 8

30 minutes or fewer

Keep a jar or two of marinated artichoke hearts on hand in your cupboard and you can make this simple yet elegant salad at a moment’s notice. Artichoke hearts are chewy and fibrous, so a sharp knife is necessary for clean slices.
Vinaigrette
  • 3 Tbs. olive oil
  • 1 Tbs. aged balsamic vinegar
  • 2 cloves garlic, minced (2 tsp.)
Salad
  • 8 cups baby arugula leaves
  • 8 oil-packed artichoke hearts, drained, patted dry, and cut in ¼-inch slices
  • ¼ cup sliced pitted kalamata olives, optional
  • 2 cups grape tomatoes, halved
  • ½ cup shaved Parmesan, optional
  • 4 Tbs. chopped fresh chives

1. To make Vinaigrette: Whisk together oil, vinegar, and garlic in small bowl. Season with salt and pepper, if desired.
2. To make Salad: Toss together arugula, artichoke hearts, olives (if using), and Vinaigrette. Top with tomatoes, Parmesan (if using), and chives. Season with freshly ground black pepper to taste.

April 2010 p.40

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comments

Such a great summer salad! I added hearts of palm for some extra flavor. It was really lovely!

Kate - 2010-05-31 19:46:17