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Arugula Salad with Pesto Vinaigrette
Copyright 2006 Ellie Krieger, All rights reserved
Show:  Healthy Appetite with Ellie Krieger
Episode:  Fuss Free
Arugula Salad with Pesto Vinaigrette
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

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

Nutrition Information
Nutritional Analysis per Serving Calories 70
Carbohydrates 6 grams Total fat 4 grams
Saturated fat 1 gram Protein 4 grams
Fiber 1 grams Sodium 190 milligrams

Try our Fat & Calorie Calculator for additional information.

Other Recipes from this Episode
Fettuccine with Creamy Red Pepper-Feta Sauce
Thai-Style Halibut with Coconut-Curry Broth
Raspberry Fool

Recipe Summary
Difficulty: Easy
Prep Time: 7 minutes
Yield: 4 servings

  Ellie Krieger
User Rating5 Stars
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