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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Fresh and packed with artichokes, dried cranberries and flavor, this salad is sure to be a favorite. âBarbara Begley, Fairfield, Ohio Ingredients:
8 cups fresh arugula or baby spinach |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
1 cup dried cranberries |
3/4 cup chopped pecans, toasted |
4 green onions, chopped |
1/2 cup reduced-fat raspberry vinaigrette |
3/4 cup crumbled feta cheese |
Directions:
1. In a large bowl, combine the first five ingredients. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese. Yield: 10 servings.
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