CT LIVE!: Arugula Salad with Pesto Vinaigrette - NBC Connecticut
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CT LIVE!: Arugula Salad with Pesto Vinaigrette

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    NEWSLETTERS

    CT LIVE!: Arugula Salad with Pesto Vinaigrette

    Chef Chris Prosperi showed us how to make this healthy and delicious summer salad. (Published Friday, July 12, 2019)

    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.