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

Taste of Today Recipes

Arugula Salad with Pesto Vinaigrette



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    • 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.