Arugula Salad with Artichokes and Capers

A unique yet delicious salad combination tossed with a light balsamic vinaigrette.

Prep Time:

Servings:

Ingredients:

Vinaigrette:
1/4 cup DaVinci extra virgin olive oil
1 1/2 tbsp balsamic vinegar
2 tsp garlic

Salad:
1 can Reese Quartered Artichoke Hearts
8 cups fresh arugula
2 cups grapes
3/4 cups feta cheese
1 tbsp Reese Non Pareil Capers

Directions:

1. Whisk together olive oil, vinegar, and garlic in a small bowl.

2. Season with salt and pepper to taste and set aside

3. Toss together arugula, artichoke hearts and grapes.

4. Top with capers and feta.

5. Season with salt and freshly ground black pepper to taste.

Recent Tips

The Forbidden Thistle

Until the 16th century many countries forbid women from eating artichokes.

Ice Your Herbs

For fresh herbs any time; fill an ice tray with your favorites like rosemary or basil. Cover with olive oil and freeze! Throw into a pan the next time you need to cook with herbs.

Make Perfect Quinoa

How to make the perfect quinoa: rinse, lightly toast, add water, bring to a boil, let simmer for 12-15 minutes (don't lift the lid), take off heat and fluff!