Arugula And Baby Artichoke Salad Food

ARUGULA AND BABY ARTICHOKE SALAD

Arugula and Baby Artichoke Salad image

This healthy and delicious salad recipe is courtesy of chef Eric Ripert.

Provided by Martha Stewart

Number Of Ingredients 7

Ingredients

8 ounces arugula, washed and dried
2 tablespoons pistachios, chopped
24 (1-inch) Croutons
Fine sea salt and freshly ground black pepper
2 tablespoons Sherry Vinaigrette
Sauteed Artichokes
1 ounce Parmesan cheese, shaved

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

Artichoke Arugula Salad image

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

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

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

CHICKPEA, ARTICHOKE HEART, AND TOMATO SALAD WITH ARUGULA

Chickpea, Artichoke Heart, and Tomato Salad With Arugula image

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

Ingredients

1 1/2 cups cooked chickpeas or 1 (15 ounce) can chickpeas, rinsed and drained
0.5 (6 ounce) jar water-packed artichoke hearts, rinsed, drained, and sliced
1/2 cup small grape tomatoes, halved
1/3 cup chopped pitted kalamata olive (optional)
1/4 cup finely chopped parsley
1/4 cup balsamic vinaigrette
2 -3 drops sriracha sauce
2 cups baby arugula
1 ounce crumbled feta cheese (optional)

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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