Artichoke Arugula Salad with Parmesan
Recipe courtesy of Melissa Gaman

Artichoke Arugula Salad with Parmesan

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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.
  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Preheat the broiler.
  2. 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. 
  3. 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. 

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