Ingredients
8 cups fresh arugula or baby spinach1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped1 cup dried cranberries3/4 cup chopped pecans, toasted4 green onions, chopped1/2 cup reduced-fat raspberry vinaigrette3/4 cup crumbled feta cheese
Preparation
In a large bowl, combine the first five ingredients. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese.
