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Categories:Viewed: 83 - Published at: 2 years ago
Ingredients
- 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
Method
- Arrange diced tomatoes and artichoke hearts over a bed of arugula.
- Whisk together the vinegar and pesto and drizzle over the salad.