Recipes - Salad Recipes
Artichoke and Baby Arugula Salad with Balsamic Vinaigrette
Marinated artichoke hearts, fresh baby arugula and sweet cherry tomato are delicious combination for a salad, tossed with balsamic vinaigrette, just perfect balanced sweetness and freshness in this tasty salad!
Active Time: 00:10 Minutes
Total Time: 00:15
Yield: 8 - servings
RECIPE INGREDIENTS
For the vinaigrette:
1/4 cup olive oil, extra-virgin
1 1/2 tablespoons balsamic vinegar prefer aged
2 teaspoons garlic minced, about 2 cloves, or more or less to taste
For the salad:
8 each artichoke hearts oil-packed, drained, patted dry, then slices into 1/4-inch
8 cups arugula leaves, prefer baby arugula
2 cups cherry tomatoes or grape tomatoes, halved
4 tablespoons kalamata olives sliced and pitted, 1/4 cup
3/4 cup parmesan, parmigiano-reggiano cheese, grated
1/4 cup chives freshly chopped, or green part of scallions
DIRECTIONS
For the vinaigrette:
Whisk together olive oil, vinegar, and garlic in a small bowl.
Season with salt and pepper to taste.
For the salad:
Toss together arugula, artichoke hearts, olives and vinaigrette.
Top with tomatoes, Parmesan, and chives(or green onions).
Season with salt and freshly ground black pepper to taste.
Serve.
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