Best 3 Artichoke Arugula Salad Recipes

Bursting with vibrant colors and flavors, the Artichoke Arugula Salad is a delightful dish that offers a medley of textures and tastes. Featuring tender artichoke hearts, peppery arugula, tangy lemon dressing, and a sprinkle of Parmesan cheese, this salad is a symphony of flavors that will tantalize your taste buds. The tangy vinaigrette adds a refreshing touch, while the Parmesan cheese provides a savory finish. To elevate this salad even further, try the variations provided in the article, such as adding grilled chicken or roasted vegetables for a more substantial meal. Whether you're a vegetarian seeking a flavorful and healthy option or a meat lover looking for a lighter side dish, this versatile salad has something for everyone. With its vibrant colors and delectable flavors, this Artichoke Arugula Salad is sure to be a hit at your next gathering.

Let's cook with our recipes!

CHICKPEA, ARTICHOKE HEART, AND TOMATO SALAD WITH ARUGULA

Chickpea, Artichoke Heart, and Tomato Salad With Arugula image

From Vegetarian Times May/June 2010: The hearty 3/4 cup serving of chickpeas in this salad packs about 11 grams of protein and 9 grams of fiber. Artichoke hearts, tomatoes, and baby arugula add a rainbow of antioxidants, including lycopene, beta-carotene, and vitamin C. Nutrition facts: 345 calories, 13g protein, 15g fat

Provided by BB2011

Categories Lunch/Snacks

Time 15m

Yield 3 cups, 2 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups cooked chickpeas or 1 (15 ounce) can chickpeas, rinsed and drained
0.5 (6 ounce) jar water-packed artichoke hearts, rinsed, drained, and sliced
1/2 cup small grape tomatoes, halved
1/3 cup chopped pitted kalamata olive (optional)
1/4 cup finely chopped parsley
1/4 cup balsamic vinaigrette
2 -3 drops sriracha sauce
2 cups baby arugula
1 ounce crumbled feta cheese (optional)

Steps:

Toss together chickpeas, artichoke hearts, tomatoes, olives (if using), and parsley in bowl.
Season vinaigrette with sriracha. Toss chickpea mixture with vinaigrette, then stir inarugula and feta, if using. Season with salt and pepper, if desired.

ARTICHOKE ARUGULA SALAD

Artichoke Arugula Salad image

Fresh and packed with artichokes, dried cranberries and flavor, this salad is sure to be a favorite. -Barbara Begley, Fairfield, Ohio

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 7

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

Steps:

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

Nutrition Facts : Calories 158 calories, Fat 9g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 314mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

JERUSALEM ARTICHOKE AND ARUGULA SALAD WITH PARMESAN

Jerusalem Artichoke and Arugula Salad with Parmesan image

Categories Salad Fruit Juice Side No-Cook Quick & Easy Parmesan Orange Artichoke Arugula Healthy Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons orange juice
1 tablespoon plus 1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
5 tablespoons extra-virgin olive oil
1 pound Jerusalem artichokes, trimmed, peeled, thinly sliced
1 5-ounce bag arugula
2 ounces Parmesan cheese, shaved

Steps:

Whisk orange juice, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Combine Jerusalem artichokes, arugula, and Parmesan in large bowl. Drizzle with vinaigrette and toss to coat. Divide among 6 plates and serve.

Tips:

To choose the best artichokes, look for ones that are heavy for their size, with tightly closed leaves and no blemishes.
When preparing artichokes, be sure to wear gloves to protect your hands from the sap, which can cause skin irritation.
To make the artichoke vinaigrette, use a good quality olive oil and balsamic vinegar. You can also add a bit of honey or maple syrup to taste.
If you don't have arugula on hand, you can substitute another type of leafy green, such as spinach, kale, or mixed greens.
For a more flavorful salad, try grilling or roasting the artichokes before adding them to the salad.
This salad is a great way to use up leftover roasted artichokes.

Conclusion:

This artichoke and arugula salad is a delicious and healthy dish that is perfect for a light lunch or dinner. The artichokes are tender and flavorful, the arugula is peppery and refreshing, and the vinaigrette dressing is tangy and sweet. This salad is also very easy to make, and it can be tailored to your own taste preferences. For example, you can add more or less arugula, or you can use a different type of vinegar in the dressing. You can also add other ingredients to the salad, such as grilled chicken or shrimp. No matter how you make it, this artichoke and arugula salad is sure to be a hit.