Artichoke Arugula Salad
Recipe information
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Cooking:
25 min.
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Servings per container:
1
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Source:
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Ingredients for - Artichoke Arugula Salad

1. 8 cups fresh arugula or baby spinach -
2. 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped -
3. 1 cup dried cranberries -
4. 3/4 cup chopped pecans, toasted -
5. 4 green onions, chopped -
6. 1/2 cup reduced-fat raspberry vinaigrette -
7. 3/4 cup crumbled feta cheese -

How to cook deliciously - Artichoke Arugula Salad

1. Stage

In a large bowl, combine the first five ingredients. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese.

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