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Recipe

Arugula Salad with Pesto Vinaigrette

Christopher Hirsheimer

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!

Ingredients

  • 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.

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