Arugula, Artichoke & Cherry Tomato Salad with Pesto Vinaigrette
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Yield
4 servingsPrep
5 minCook
0 minReady
8 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
artichoke hearts
marinated, canned, quartered |
*
|
| 1 | cup |
cherry tomatoes
chopped, or regular tomato |
|
| 6 | cups |
arugula (roquette)
baby |
|
| 2 | tablespoons |
red wine vinegar
|
|
| 2 | tablespoons |
basil pesto
basil |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
artichoke hearts
marinated, canned, quartered |
*
|
| 237 | ml |
cherry tomatoes
chopped, or regular tomato |
|
| 1.4 | l |
arugula (roquette)
baby |
|
| 3E+1 | ml |
red wine vinegar
|
|
| 3E+1 | ml |
basil pesto
basil |
*
|
Directions
Arrange diced tomatoes and artichoke hearts over a bed of arugula.
Whisk together the vinegar and pesto and drizzle over the salad.
