Artichoke and Arugula Salad

Serves: 4

No votes yet

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Preparation

In a small bowl, mix together garlic, mustard, lemon juice and sherry vinegar. Drizzle in oil, while whisking, to create an emulsified vinaigrette. Season to taste with salt and pepper.

In a large bowl, combine arugula, beans, artichoke hearts, Parmesan and hazelnuts. Drizzle with vinaigrette and serve immediately.

Notes

The artichoke hearts can be prepared up to 2 days in advance and kept in the fridge until you are ready to assemble the salad.

Learn more about our recipes. View guidelines »

More about: artichokes, arugula, cannellini beans

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login