Arugula Salad with Pesto Vinaigrette (Ellie Krieger)

Prep Time: 7 Minutes

Cook Time: 0 Minutes

Ready In: 7 Minutes

Servings: 4

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:

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