Arugula Salad with Pesto Vinaigrette - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Arugula Salad with Pesto Vinaigrette

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    NEWSLETTERS

    Arugula Salad with Pesto Vinaigrette

    A tasty salad option for spring. (Published Wednesday, April 18, 2018)

    Ingredients:

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

    Instructions:

    • Wash and dry the baby arugula and place it 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

    Instructions:

    • Mix together well.