Arugula and Artichoke Salad
- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 184
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 9 g
- Sugar
- 2 g
- Protein
- 13 g
- Cholesterol
- 14 mg
- Sodium
- 457 mg
- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 184
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 9 g
- Sugar
- 2 g
- Protein
- 13 g
- Cholesterol
- 14 mg
- Sodium
- 457 mg
Ingredients
Directions
- Using a paring knife, remove the outer leaves of the artichokes and trim down to the chokes. Use a vegetable peeler to remove the woody outermost layer of the stems. Cut off the top 1/2 inch of the artichokes. Slice lengthwise 1/4 inch thick.
- Arrange the arugula on a serving platter. Top with the artichoke slices and shaved Parmesan. Squeeze on the lemon juice and drizzle with olive oil. Season with salt and pepper.
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