CT LIVE!: Arugula Salad with Pesto Vinaigrette

Arugula Salad with Pesto Vinaigrette

  • 1 5 ounce bag baby arugula
  • ½ cup golden raisins
  • 2 ounces goat cheese
  • 6 strips bacon cooked crispy and crumbled
  • 3 tablespoon pesto vinaigrette

Wash and dry the baby arugula and place in a large salad bowl. Toss with the raisins, goat cheese, and crumbled bacon. Add the 3 tablespoons of dressing and toss well. Taste and adjust with salt and fresh ground pepper if necessary.

For the dressing

  • ¼ cup prepared pesto
  • ¼ cup rice wine vinegar
  • ¼ cup olive oil

Mix together well.

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