This simple salad balances the pepperiness of arugula with the bright acidity of champagne vinegar, the richness of pine nuts, and the earthiness of artichokes.
Ingredients
- ΒΌ cup pine nuts
- 1 (12 oz) jar marinated quartered artichokes
- 3 tbsp champagne vinegar
- 2 tbsp olive oil
- 8 cups packed arugula
Steps
- In a small skillet, toast the pine nuts 5 min. on medium-low, until golden brown, stirring often.
- Drain the artichokes and pat dry with paper towels. Add to a medium bowl, along with vinegar and oil. Season with salt and pepper to taste.
- Divide the arugula among 4 plates. Spoon artichokes and dressing over arugula. Garnish with pine nuts.
Tags
- Ten Minutes
- Five Ingredients
- take 5
- April 2019
- Guiding Stars
- 10 Minutes
- 5 ingredients
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