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Peppery Arugula Salad with Pesto Vinaigrette

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Rate this recipe 4.7/5 (6 Votes)

Ingredients

  • Peppery Arugula Salad with Pesto Vinaigrette
  • 1 1 1 medium ripe tomato, cored and chopped (about 1 cup)
  • 1 1 1 cup jarred artichoke hearts packed in water, drained, rinsed and quartered
  • 5 5 5 ounces baby arugula (about 5 cups lightly packed)
  • 2 2 2 Tbs. red wine vinegar
  • 2 2 2 Tbs. Simple Basil Pesto or purchased basil pesto
  • Arrange the tomato and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto, drizzle over the salad and serve.
  • 4 4 servings
  • 1 60 4g 3g 4g 1.5g 2.5mg 73mg 4g carbohydrates, 3g protein, 4g fat (1g saturated), 1.5g fiber, 2.5mg cholesterol, 73mg sodium
  • Simple Basil Pesto
  • 1/4 1/4 1/4 cup pine nuts
  • 1 1 1 clove garlic, peeled
  • 3 3 3 cups lightly packed fresh basil leaves
  • 1/4 1/4 1/4 cup freshly grated Parmesan cheese
  • 1 1 1 Tb. fresh lemon juice
  • 1/4 1/4 1/4 cup olive oil
  • to and freshly ground black pepper to taste

Details

Preparation

Step 1

Arrange the tomato and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto, drizzle over the salad and serve.

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