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Kalyn's Kitchen

Low-Carb Arugula Salad with Artichokes, Peppers, and Goat Cheese

Low-Carb Arugula Salad with Artichokes, Peppers, and Goat Cheese is a perfect low-carb salad with interesting ingredients! I love arugula, and this salad has flavors I’d never get tired of! Use Salad Recipes to find more salads like this one.

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This Low-Carb Arugula Salad with Artichokes, Peppers, and Goat Cheese is a salad combination that I absolutely love. And we’re entering into the time of year when nothing seems better than a big salad for lunch or something cooked on the grill with a tasty side salad for dinner, and I couldn’t be happier about that! I love salads of every kind, something that’s probably obvious if you’ve followed my blog for a while.

And long-time readers might also have noticed my fondness for the peppery green called Arugula. I know some people aren’t really arugula fans, but I love the sharp spicy flavor and those little 5 oz. containers of arugula find their way into my grocery cart quite regularly. I’ve been making fun salad combinations with arugula since the very earliest days of my blog, and this salad with arugula, artichokes hearts, sweet mini peppers, and goat cheese was a recipe I first made in 2007!

The original version had photos that probably wouldn’t have enticed you try it even if you liked the ingredients, so today I’m so happy to be updating the photos for this salad. I might be pushing my luck a bit with a salad that has four distinctive ingredients like this, but I love every one of them! And if you like these ingredients I hope you’ll try this interesting arugula salad. Be generous with the goat cheese like we were when we took these new photos, and I bet you’ll love it!

Some Information About Arugula:

Many cuisines use the peppery greens called arugula, but did you know that it’s also called rocket, garden rocket, rocket salad, rugola, rucola and roquette? Arugula is easy to grow, and will self seed for years. It’s slightly peppery flavor combines well with things that are more smooth in flavor, like the goat cheese in this recipe. Arugula is most often used in salad, but it’s also often combined with pasta, used on pizza, or used to make pesto. Arugula is low in calories and one cup of arugula only has 1 carb! And it’s also high in vitamins A and C.

Step-by-step collage for Low-Carb Arugula Salad with Artichokes, Peppers, and Goat Cheese

Steps for Making Low-Carb Arugula Salad with Artichokes, Peppers, and Goat Cheese:

Here is a summary of the steps for making this low-carb arugula salad; see the complete recipe below. Drain artichoke hearts in a colander placed in the sink. Then cut up artichokes and slice the mini-peppers into rings. Measure out the desired amount of goat cheese and crumble.

Whisk together ingredients to make the lemony dressing. If you use arugula in a plastic container it probably doesn’t need to be washed, but you can crisp the arugula in a salad spinner in very cold water if needed. Put arugula into a bowl big enough to hold the entire salad.

Add the artichoke hearts and peppers to the arugula and toss with desired amount of dressing. Then add the goat cheese and gently toss. (Save some peppers, artichokes and goat cheese to garnish the finished salad.)

Arugula Salad collage photo

Serve the salad right away and enjoy! If this makes more than you’ll eat at one time I would only toss the dressing with as much salad as you’ll be eating. Store the dressing and ingredients separately in the fridge to enjoy the leftovers another time.

Make it a Low-Carb Meal:

Low-Carb Arugula Salad with Artichokes, Peppers, and Goat Cheese would taste great with Grilled Chicken Breasts or Grilled Lamb Chops for a low-carb meal!

More Salads for Arugula Fans:

Arugula Salad with Feta and Fresh Tomato-Balsamic Vinaigrette ~ Kalyn’s Kitchen
Super Fresh Zucchini and Arugula Salad ~ Fifteen Spatulas
Kalyn’s Favorite Baby Arugula Salad with Lemon, Balsamic, Parmesan, and Pine Nuts ~ Kalyn’s Kitchen

Low-Carb Arugula Salad with Artichokes, Peppers, and Goat Cheese

I’m crazy about this Low-Carb Arugula Salad with Artichokes, Peppers, and Goat Cheese, and this salad has flavors I’d never get tired of!

Ingredients:

Salad Ingredients:

  • small jar artichoke hearts (We used a 9.9 oz. jar. The artichoke hearts can be marinated or not, your choice.)
  • 6 sweet mini peppers
  • 4 oz. goat cheese (Use the goat cheese that comes in a log.)
  • 5 oz. package baby arugula

Dressing Ingredients:

  • 1 T fresh-squeezed lemon juice (see notes)
  • 1 1/2 T white balsamic vinegar (or other mild white vinegar will work, but white balsamic vinegar has great flavor in this)
  • 3 T extra-virgin olive oil
  • 1 tsp. Dijon mustard
  • salt and fresh-ground black pepper to taste

Directions:

  1. Drain the artichoke hearts into a colander placed in the sink and let them drain well. When they are well-drained, but up artichokes into halves or fourths, depending on how big they are.
  2. Cut stems off the sweet mini-peppers and cut out the seeds with a small knife; then slice the mini-peppers into rings.
  3. Measure out the desired amount of goat cheese and crumble the goat cheese. (Do this right when you take it out of the fridge for best results.)
  4. Whisk together lemon juice, white balsamic vinegar, olive oil, Dijon, salt, and pepper to make the dressing.
  5. If you use arugula that comes in a plastic container it probably doesn’t need to be washed, but you can wash it in a salad spinner if needed. If arugula seems even the slightest bit wilted, crisp the arugula in the salad spinner in very cold water. Spin dry.
  6. When you start making the salad, save some peppers, artichokes and goat cheese to garnish the finished salad.
  7. Put arugula into a bowl big enough to hold the entire salad. Add artichoke hearts and peppers to the arugula and toss with desired amount of dressing.
  8. Then add the goat cheese and gently toss with the other ingredients.
  9. Put salad into a serving bowl (or on individual plates if you prefer) and garnish with the reserved artichoke hearts, sliced mini-peppers, and goat cheese.
  10. Serve salad right away.
  11. If you’re not eating the salad all at once, I would only toss the dressing with as much salad as you’ll be eating. Store the dressing and ingredients separately in the fridge to enjoy the leftovers another time.

Notes:

I used my fresh-frozen lemon juice for this recipe.

This arugula salad was adapted from a recipe I saw in Bon Appetit 30-Minute Main Courses, although I changed it quite a bit!

All images and text ©

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb Arugula Salad with Artichokes, Peppers, and Goat Cheese is a perfect salad for any phase of the South Beach Diet or other low-carb diet plans. Goat cheese is a “limited” food for the South Beach Diet, so be sure your serving is one ounce or less if you’re following that plan.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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    11 Comments on “Low-Carb Arugula Salad with Artichokes, Peppers, and Goat Cheese”

  1. I love arugula and artichokes- you can’t go wrong and that fresh dressing sounds fab. Pinning now to try soon.

  2. Georgia, glad you liked it! And this could definitely use some new photos!

  3. Gotta resurrect this one! I had leftover arugula from making the delicious pasta with Parmesan, ricotta and arugula, so I searched arugula and found this. I didn't have any peppers in the house, so I just used some Kalamata olives and raw asparagus with the other recipe ingredients, and it was delicious! I'll be using this recipe for lunches next week.

  4. Thank gooness for marinated artichokes. As much I’d love to cook them myself, they never have quite the right consistency. I’m totally addicted to the jarred ones.

    I like the combination of flavours in that salad. It looks very tasty!

  5. Yummy, I love salads!! For my health, for their scents and looks. And last but in no way least for their incredible taste. Thanks Kalyn. :))

  6. I’ve been eating out and eating so much fat laden food that this is exactly what I need. I can feel the nealth oozing in as I read.

  7. My kind of salad Kalyn. Thanks for the recipe!

  8. Tanna, thanks. I’m not completely satisfied with the photo, so I guess I have to make it again!

    Anh, me too.

    Virginie, my favorite too. Your mother is a lucky woman to have arugula growing. I grew some last year with mixed success. It gets too hot here, but I’m going to try again and put it in a shadier spot.

  9. Thanks for this recipe. Now I know the english word for “roquette”. It ‘s my mother’s favorite salad, as it reminds her mediterranean flavours. She grows some in her garden, so she can get some fresh and organic arugula leaves every years.

  10. This is so yummy! I love salad like this!