How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Artichoke and Baby Arugula Salad with Balsamic Vinaigrette?

You need 9 ingredients. The key ingredients include: 1/4 cup olive oil, extra-virgin, 1 1/2 tablespoons balsamic vinegar prefer aged, 2 teaspoons garlic minced, about 2 cloves, or more or less to taste, 8 each artichoke hearts oil-packed, drained, patted dry, then slices into 1/4-inch, and more.

Is Artichoke and Baby Arugula Salad with Balsamic Vinaigrette suitable as salads?

Yes, Artichoke and Baby Arugula Salad with Balsamic Vinaigrette falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Artichoke and Baby Arugula Salad with Balsamic Vinaigrette?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Artichoke and Baby Arugula Salad with Balsamic Vinaigrette Recipe

Name: Artichoke and Baby Arugula Salad with Balsamic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil, extra-virgin; 1 1/2 tablespoons balsamic vinegar prefer aged; 2 teaspoons garlic minced, about 2 cloves, or more or less to taste; 8 each artichoke hearts oil-packed, drained, patted dry, then slices into 1/4-inch; 8 cups arugula (roquette) leaves, prefer baby arugula; 2 cups cherry tomatoes or grape tomatoes, halved; 4 tablespoons kalamata olives sliced and pitted, 1/4 cup; 3/4 cup parmesan, parmigiano-reggiano cheese, grated; 1/4 cup chives freshly chopped, or green part of scallions

Artichoke and Baby Arugula Salad with Balsamic Vinaigrette – a delicious recipe with olive oil, balsamic vinegar, garlic, hearts oil, arugula, cherry tomatoes. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1/4 cup olive oil, extra-virgin
1 1/2 tablespoons balsamic vinegar prefer aged
2 teaspoons garlic minced, about 2 cloves, or more or less to taste
8 each artichoke hearts oil-packed, drained, patted dry, then slices into 1/4-inch
8 cups arugula (roquette) leaves, prefer baby arugula
2 cups cherry tomatoes or grape tomatoes, halved
4 tablespoons kalamata olives sliced and pitted, 1/4 cup
3/4 cup parmesan, parmigiano-reggiano cheese, grated
1/4 cup chives freshly chopped, or green part of scallions

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
2008 kcal
Category
Salads

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Artichoke and Baby Arugula Salad with Balsamic Vinaigrette

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