Artichoke Arugula Salad

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 people
Calories 281 kcal
Author Barbara


  • 4 eggs
  • 2 cups cherry tomatoes
  • 1 tablespoon olive oil
  • 1 14-oz artichoke hearts, canned
  • 1/2 cup black olives, sliced optional
  • 1/2 cup vinaigrette dressing
  • 5 ounces arugula


  1. Preheat broiler to high.

  2. Boil eggs in water for 10 minutes; drain and peel.  Set aside.

  3. Place cherry tomatoes on a baking sheet and drizzle with olive oil.  Broil for 5 minutes.  Remove from oven and set aside to cool.

  4. Drain the artichoke hearts and chop roughly.

  5. Chop hard-cooked eggs or slice as desired.

  6. Wash arugula and use to line a serving platter or individual plates.

  7. In a mixing bowl, toss eggs, artichoke hearts, roasted tomatoes and vinaigrette dressing.  Spoon salad over arugula.  Garnish with black olives if desired.

Nutrition Facts
Artichoke Arugula Salad
Amount Per Serving
Calories 281 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 5g 25%
Cholesterol 163mg 54%
Sodium 344mg 14%
Potassium 353mg 10%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 7g 14%
Vitamin A 30.2%
Vitamin C 27%
Calcium 9.8%
Iron 10.4%
* Percent Daily Values are based on a 2000 calorie diet.