Packed with artichokes and dried cranberries, this might be your family’s new favorite salad recipe.
—BARBARA BEGLEY FAIRFIELD, OH
START TO FINISH: 25 MIN. • MAKES: 10 SERVINGS
8 cups fresh arugula or baby spinach
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup dried cranberries
3/4 cup chopped pecans, toasted
4 green onions, chopped
1/2 cup reduced-fat raspberry vinaigrette
3/4 cup crumbled feta cheese
In a large bowl, combine the first five ingredients. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese.
NOTE To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
PER SERVING 1 cup equals 158 cal., 9 g fat (2 g sat. fat), 5 mg chol., 314 mg sodium, 16 g carb., 2 g fiber, 4 g pro. Diabetic Exchanges: 1 1/2 fat, 1 starch.