Arugula Salad with Pesto Vinaigrette
- 1 cup chopped tomatoes
- 1 cup canned artichoke hearts, quartered
- 5 cups baby arugula
- 2 tablespoons red wine vinegar
- 2 tablespoons store bought pesto sauce
Arrange tomatoes and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto and drizzle over the salad.
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