Peppery Arugula Salad with Pesto Vinaigrette

By á-470

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

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.