Making the perfect Arugula Salad with Pesto Vinaigrette should only take approximately 7 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Arugula Salad with Pesto Vinaigrette recipe can feed your family for 4 servings.
There are many different ways to make this Arugula Salad with Pesto Vinaigrette recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Arugula Salad with Pesto Vinaigrette recipe.
Arugula Salad with Pesto Vinaigrette Popular 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
Steps for making Arugula Salad with Pesto Vinaigrette
- Arrange tomatoes and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto and drizzle over the salad.
Popular Categories for this Recipe
- Easy Appetizer
- Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
- Easy Side Dish Recipes
- Side Dish – A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.
- Easy Lunch Recipes
- Lunch – Lunch is a meal eaten around midday. During the 20th century, the meaning gradually narrowed to a meal eaten midday. Lunch is commonly the second meal of the day, after breakfast. The meal varies in size depending on the culture, and significant variations exist in different areas of the world.
- Artichoke Appetizer
- Artichoke – The globe artichoke (Cynara cardunculus var. scolymus), also known by the names French artichoke and green artichoke in the U.S., is a variety of a species of thistle cultivated as a food.The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist.
- Tomato Salad
- Salad Recipes
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Arugula Salad with Pesto Vinaigrette recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon