Artichoke Arugula Salad with Parmesan

  • 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

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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