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Categories:Viewed: 57 - Published at: 9 years ago
Ingredients
- 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
Method
- In a large bowl, combine the first five ingredients. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese.