Name: Arugula Salad with Goat Cheese, Artichokes, and Peppers
Total time: 15 min
Yield: 4 servings
Ingredients: 6 oz artichoke hearts, drained; 6 sweet mini peppers, seeded and sliced into rings; 4 oz goat cheese, crumbled; 5 oz baby arugula; 1 tbsp lemon juice, fresh; 1 1/2 tbsp white balsamic vinegar; 3 tbsp extra-virgin olive oil; 1 tsp Dijon mustard; to taste salt; to taste black pepper, fresh-ground

Estimate, per serving

Cal: 217
Protein: 8g
Carbs: 11g
Fat: 17g
Sodium: 348mg
Fiber: 4g

Ingredients

artichoke heartsdrained: 18 oz
sweet mini peppersseeded and sliced into rings: 18
goat cheesecrumbled: 12 oz9 tbsp
baby arugula: 15 oz
lemon juicefresh: 3 tbsp
white balsamic vinegar: 4 1/2 tbsp
extra-virgin olive oil: 9 tbsp
Dijon mustard: 3 tsp
salt: to taste
black pepperfresh-ground: to taste

Method

01Drain artichoke hearts in a colander. Cut into halves or fourths depending on size.
02Remove stems from mini peppers, cut out seeds, slice into rings.
03Crumble goat cheese.
04Whisk lemon juice, white balsamic vinegar, olive oil, Dijon, salt, and pepper for dressing.
05Wash and dry arugula if needed.
06Put arugula in a large bowl. Add artichoke hearts and peppers, toss with dressing.
07Add goat cheese and gently toss. Garnish with reserved artichokes, peppers, and cheese.
08Serve immediately.

Fits

Vegetarian
Pescatarian
Gluten-free