Printable Area
Arugula Salad with Pesto Vinaigrette
Eating Healthy in 2009. Copyright 2006 Ellie Krieger, All Rights Reserved.
- Total Time:
- 7 min
- Prep:
- 7 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- 4 servings
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
Arrange tomatoes and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto and drizzle over the salad.
Serves: 4
Calories: 70
Total Fat: 4 grams
Saturated Fat: 1 gram
Protein: 4 grams
Total carbohydrates: 6 grams
Sugar: 2 grams
Fiber: 1 gram
Cholesterol: 0 milligrams
Sodium: 190 milligrams
© Eating Healthy in 2009. Copyright 2006 Ellie Krieger, All Rights Reserved.