Artichoke Arugula Salad with Parmesan

Artichokes are an excellent source of fiber and by using frozen hearts you skip over the fussy trimming and get straight making them a perfect addition to a simple weeknight salad.

Recipe courtesy of Melissa Gaman for Cooking Channel
TOTAL TIME: 20 min
Prep: 15 min
Inactive Prep: --
Cook: 5 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • One 9-ounce package frozen artichoke hearts, thawed and patted dry
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • One 5-ounce package baby arugula (about 8 cups)
recipe tools

Directions

Preheat the broiler.

Toss the artichokes with 1 tablespoon of oil, 1/4 teaspoon salt and pepper to taste. Broil until browned on all sides, stirring occasionally, 5 to 7 minutes. Set aside.

Toss the arugula with the fennel and artichokes in a large bowl. Whisk together the vinegar, mustard, the remaining 1 tablespoon oil, 2 teaspoons water, 1/4 teaspoon salt and pepper to taste in a small bowl. Pour over the salad and toss well to coat. Season with additional salt and pepper. Top with the Parmesan.

Per serving: Calories: 147; Total Fat: 9.5 grams; Saturated Fat: 2 grams; Protein: 6 grams; Total carbohydrates: 11 grams; Sugar: 2 grams; Fiber: 6 grams; Cholesterol: 6 milligrams; Sodium: 298 milligrams
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