Saturday, 8 June 2013

Artichoke Arugula Salad Recipe

Clean and loaded with artichokes, dry red grapes and taste, this healthy salad is sure to be a preferred. —Barbara Begley, Fairfield, Ohio
Artichoke Arugula Salad Recipe

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    8 glasses fresh arugula or baby spinach
    1 can (14 ounces) water-packed artichoke minds and hearts, washed, cleared and chopped
    1 cup dry cranberries
    3/4 cup sliced pecans, toasted
    4 green vegetables, chopped
    1/2 cup reduced-fat strawberry vinaigrette
    3/4 cup crumbled feta cheese


    In a large dish, merge the first five substances. Drop with vinaigrette; throw to cover. Spread with dairy products. Yield: 10 meals.

Editor's Note: To toasted bread almonds, distribute in a 15x10x1-in. cooking pan. Prepare at 350° for 5-10 minutes or until gently browned, mixiing sometimes. Or, distribute in a dry non-stick container and warm over low warm until gently browned, mixing sometimies.

Nutritional Information 1 cup is equal to 158 calorie consumption, 9 g fat (2 g soaked fat), 5 mg cholestrerol levels, 314 mg salt, 16 g carbs, 2 g roughage, 4 g protein. Suffering from diabetes Exchenges: 1-1/2 fat, 1 starch

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