Artichoke Arugula Salad Food
ARUGULA AND BABY ARTICHOKE SALAD
This healthy and delicious salad recipe is courtesy of chef Eric Ripert.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Place arugula, pistachios, and croutons in a large bowl; season with salt and pepper. Drizzle with vinaigrette and toss gently to combine.
- Place place some of the artichokes in the center of a serving plate. Top with salad. Garnish with remaining artichokes and Parmesan. Serve immediately.
ARTICHOKE ARUGULA SALAD
Fresh and packed with artichokes, dried cranberries and flavor, this salad is sure to be a favorite. -Barbara Begley, Fairfield, Ohio
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first five ingredients. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 158 calories, Fat 9g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 314mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ARUGULA-ARTICHOKE SALAD
The Arugula-artichoke Salad recipe out of our category flowering vegetables! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Rinse the artichokes, remove the hard outer leaves, cut the stalk (up to about 2 cm or approximately 1 inch) and blanch in plenty of boiling lemon water for about 15-20 minutes. Drain and leave to cool.
- Cut the artichokes in half or quarters (if leaves are not tender enough not remove). Remove the tough leaves. Mix the artichoke pieces with salt, pepper, garlic, thyme and olive oil. Allow to rest for approximately 10 minutes.
- In the meantime, the chop the olives, mix with 1 tablespoon olive oil and set aside. Segment the grapefruits, reserved the juice. Rinse the arugula and spin dry. Mix arugula and parsley in a bowl with salt, pepper, 2 tablespoons olive oil and grapefruit juice.
- Distribute the arugula on 4 plates and arrange the artichokes and grapefruit segments on top. Sprinkle with olives and serve immediately. Serve with fresh white bread.
Nutrition Facts : Calories 10080.7 kcal, Fat 4.12 g, SaturatedFat 0.55 g, Protein 401.32 g, Carbohydrate 2611.62 g, Sugar 0 g, Cholesterol 0 mg
SALAD WITH ARTICHOKES
This was given to me by a friend, who got it from a little pasta house restaurant in her hometown. It calls for mixed greens, red onion and artichokes with a vinegar and oil dressing.
Provided by Cindy
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 15m
Yield 5
Number Of Ingredients 9
Steps:
- In a large bowl, combine the mixed greens, onion, and artichoke hearts.
- In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic.
- Pour enough dressing over salad to coat, and toss well. Sprinkle with grated cheese, and serve.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 14.3 g, Cholesterol 2.6 mg, Fat 23 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 718.9 mg, Sugar 1.1 g
ARTICHOKE ARUGULA SALAD
The Artichoke Arugula Salad recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 23m
Yield 4
Number Of Ingredients 10
Steps:
- Rinse arugula, spin dry, trim and tear into small pieces as needed. Rinse artichokes, trim as needed and cut into quarters. Trim mushrooms and cut into halves or quarters depending on size. Heat 2 tablespoons oil in a pan and sauté mushrooms together with artichokes for 2-3 minutes. Remove the pan from the heat and pour in lemon juice. Let cool slightly, add remaining oil, vinegar and honey, mix well and season with salt and pepper.
- Cut olives in half. Arrange arugula and olive in salad bowls and cover with musroom and artichoke mixture. Serve immediately.
TUSCAN CHICKEN SALAD WITH ARUGULA AND ARTICHOKES
Here's an elegant Tuscan salad for two, made with grilled chicken and artichoke hearts over a bed of arugula and romaine lettuce.
Provided by My Food and Family
Categories Home
Time 46m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Pour 1/4 cup dressing over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F). Cut into strips.
- Combine arugula and romaine; place on platter. Top with artichokes, tomatoes, chicken, remaining dressing, cheese and basil.
Nutrition Facts : Calories 510, Fat 28 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1070 mg, Carbohydrate 25 g, Fiber 6 g, Sugar 9 g, Protein 38 g
CHICKPEA, ARTICHOKE HEART, AND TOMATO SALAD WITH ARUGULA
From Vegetarian Times May/June 2010: The hearty 3/4 cup serving of chickpeas in this salad packs about 11 grams of protein and 9 grams of fiber. Artichoke hearts, tomatoes, and baby arugula add a rainbow of antioxidants, including lycopene, beta-carotene, and vitamin C. Nutrition facts: 345 calories, 13g protein, 15g fat
Provided by BB2011
Categories Lunch/Snacks
Time 15m
Yield 3 cups, 2 serving(s)
Number Of Ingredients 9
Steps:
- Toss together chickpeas, artichoke hearts, tomatoes, olives (if using), and parsley in bowl.
- Season vinaigrette with sriracha. Toss chickpea mixture with vinaigrette, then stir inarugula and feta, if using. Season with salt and pepper, if desired.
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