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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