Food Network: Arugula Salad with Pesto Vinaigrette

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Arugula Salad with Pesto Vinaigrette
Copyright 2006 Ellie Krieger, All rights reserved

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

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