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Ellie Krieger

Arugula Salad with Pesto Vinaigrette

2006 Ellie Krieger, All rights reserved

Show: Healthy Appetite with Ellie Krieger Episode: Fuss Free

  • Prep Time

    7 min

  • Level

    Easy

  • Yield

    4 servings

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Times:

Prep
7 min
Inactive Prep
--
Cook
--
Total:
7 min
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Ingredients

  • 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

Directions

Arrange tomatoes and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto and drizzle over the salad.

Arugula Salad with Pesto Vinaigrette
Rated: 5 stars out of 58 Reviews

All About…

Nutrition Facts

Nutritional Analysis
per Serving
Calories
70
Carbohydrates
6 grams
Total fat
4 grams
Saturated fat
1 gram
Protein
4 grams
Fiber
1 grams
Sodium
190 milligrams
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