Arugula Salad With Pesto Vinaigrette

Ingredients

  • 1 medium ripe tomato cored and chopped (about 1 cup)
  • 1 cup jarred artichoke hearts packed in water drained rinsed and quartered
  • 5 ounces baby arugula (about 5 cups lightly packed)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons store-bought basil pesto

Description

Arugula Salad With Pesto Vinaigrette - The Huffington Post

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