Arugula Salad with Artichokes, Peppers, and Goat Cheese
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!
This 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 arugula, artichokes, peppers, and goat cheese, 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!
What ingredients do you need for this recipe?
- artichoke hearts
- sweet mini peppers
- goat cheese
- baby arugula
- fresh-squeezed lemon juice; I used my fresh-frozen lemon juice
- white balsamic vinegar (see notes)
- extra-virgin olive oil
- Dijon mustard
- salt and fresh-ground black pepper to taste
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.
Steps for making this salad:
(Scroll down to see the complete recipe below with nutritional information.)
- Drain artichoke hearts in a colander placed in the sink. (I had a huge jar of artichoke hearts from Costco, but you can use less artichokes if they’re expensive where you shop.)
- 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.)
- 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:
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
- one 6 oz. jar artichoke hearts (more or less to taste; see notes)
- 6 sweet mini peppers
- 4 oz. goat cheese (see notes)
- one 5 oz. package baby arugula
- 1 T fresh-squeezed lemon juice (see notes)
- 1 1/2 T white balsamic vinegar (see notes)
- 3 T extra-virgin olive oil
- 1 tsp. Dijon mustard
- salt and fresh-ground black pepper to taste
- 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.
- Cut stems off the sweet mini-peppers and cut out the seeds with a small knife; then slice the mini-peppers into rings.
- 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.)
- Whisk together lemon juice, white balsamic vinegar, olive oil, Dijon, salt, and pepper to make the dressing.
- 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.
- When you start making the salad, save some peppers, artichokes and goat cheese to garnish the finished salad.
- 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.
- Then add the goat cheese and gently toss with the other ingredients.
- 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.
- Serve salad right away.
- 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.
The artichoke hearts can be marinated or not, your choice; use the size jar your budget can handle! Use the goat cheese that comes in a log for this recipe, or Feta Cheese would also be delicious. Other mild white vinegar will work, but white balsamic vinegar (affiliate link) has great flavor in this.I used my fresh-frozen lemon juice for this recipe.
If you're looking at the carbs, remember artichoke hearts are high in fiber.
This arugula salad was adapted from a recipe I saw in Bon Appetit 30-Minute Main Courses (affiliate link), although I changed it quite a bit!
Amount Per Serving: Calories: 217Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 13mgSodium: 348mgCarbohydrates: 11gFiber: 4gSugar: 4gProtein: 8g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
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 Salad Recipes to find more salads 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.