Peppery Arugula Salad with Pesto Vinaigrette

Serves: 4


1 cup chopped tomatoes

1 cup canned artichoke hearts, quartered

5 cups baby arugula

2 Tbsp Flying Olive Neapolitan Herb Balsamic Vinegar

2 Tbsp Simple Basil Pesto (Use this recipe for a quick and better pesto)


Arrange tomatoes and artichoke hearts over a bed of arugula. Whisk together the Flying Olive Neapolitan Herb Vinegar and pesto and drizzle over the salad.

Adapted from a recipe in Eating Healthy by Ellie Krieger, 2006.