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Arugula and Artichoke Salad

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.

Serves 4
Ready in 10 mins
Prep time 5 mins
Cooking time 5 mins
169 calories per serving


> 1/4 cup pine nuts
> 1 (12 oz) jar marinated quartered artichokes
> 3 tbsp champagne vinegar
> 2 tbsp olive oil
> 8 cups packed arugula


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.

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