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Categories:Viewed: 57 - Published at: 3 years ago
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
Method
- Arrange tomatoes and artichoke hearts over a bed of arugula.
- Whisk together the vinegar and pesto and drizzle over the salad.