Arugula Salad with Artichokes, Olives & Feta - Cook For Your Life- anti-cancer recipes

Arugula Salad with Artichokes, Olives & Feta

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 2 servings
Carrot Icon for Number of Ingredients Size 6 ingredients
Canned artichokes are such a great pantry staple. Not the glamorous jars of pickled artichoke antipasti “sott’olio,” but more the ordinary-looking cans of artichoke hearts. They can be used in so many different ways,...


  • 1 recipe Basic Vinaigrette
  • ½ cup sliced canned artichokes, drained and rinsed
  • ¼ cup quartered pitted green or Kalamata olives
  • ½ cup quartered cherry or grape tomatoes
  • 4 cups arugula
  • ¼ cup crumbled feta cheese (See Ann’s Tips)

Nutrition Facts


111 cals


6 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g


11 g


4 g


5 g


6 g


348 mg


  1. In the bottom of a large bowl, mix the Basic Vinaigrette with the artichokes, olives, and tomatoes. Pile the arugula and feta cheese on top and set aside until you are ready to eat.
  2. Just before serving, toss everything together to combine.

Chef Tips

When you make the Basic Vinaigrette dressing for this salad, don’t add any salt, even though the recipe asks for it. The olives will add their saltiness to the dressing as the salad sits, and once all the ingredients are tossed together just before eating, the feta will add a little more.

Vtopia makes some really good vegan cheese substitutes including feta, that are excellent for salads like these.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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