This simple salad balances the pepperiness of arugula with the bright acidity of champagne vinegar, the richness of pine nuts, and the earthiness of artichokes.
Ingredients
- ¼ cup pine nuts
- 1 (12 oz) jar marinated quartered artichokes
- 3 tbsp champagne vinegar
- 2 tbsp olive oil
- 8 cups packed arugula
Steps
- In a small skillet, toast the pine nuts 5 min. on medium-low, until golden brown, stirring often.
- Drain the artichokes and pat dry with paper towels. Add to a medium bowl, along with vinegar and oil. Season with salt and pepper to taste.
- Divide the arugula among 4 plates. Spoon artichokes and dressing over arugula. Garnish with pine nuts.
Tags
- S3 2019
- take 5
Nutrition information
- Calories 169kcal 8%
- Fat 13.0g 20%
- Saturated fat 1.0g 5%
- Carbs 12.0g 4%
- Sodium 91mg 4%
- 2.0g sugar
- 6.0g fiber
- 5.0g protein
- 0mg cholesterol
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