Recipe
Arugula Salad with Pesto Vinaigrette
Servings:four.
This is the perfect rush-hour dinner salad made fabulous with a couple of pantry staples: artichoke hearts and pesto. Effortless never tasted so good!
This recipe is excerpted fromThe Food You Craveby Ellie Krieger. Learn morehere.
betway电子竞技俱乐部
- 1 medium ripe tomato, cored and chopped (about 1 cup)
- 1 cup jarred artichoke hearts packed in water, drained, rinsed, and quartered
- 5 oz. baby arugula (about 5 cups lightly packed)
- 2 Tbs. red wine vinegar
- 2 Tbs. basil pesto (homemade or store-bought)
Preparation
- Arrange the tomato and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto, drizzle over the salad, and serve.
Ingredient Spotlight
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IN THIS RECIPEArugula
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IN THIS RECIPEArtichoke Hearts
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IN THIS RECIPETomatoes
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FEATUREDSquash Blossoms
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