Arugula Salad with Raspberry-Pesto Vinaigrette


  • 1    cup freshly chopped tomatoes
  • 1    cup canned artichoke hearts, quartered
  • 5    cups arugula, washed and spun dry
  • 3    tablespoons Blossom Raspberry Vinegar
  • 2    tablespoons basil pesto (homemade or store-bought)



  • Arrange tomatoes and artichoke hearts on a bed of arugula.
  • In small container, whisk together vinegar and pesto.
  • Drizzle over arugula and serve immediately.  Serves 3–4.
  • Store any remaining vinaigrette in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving.

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