Arugula Salad with Pesto Vinaigrette


  • 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


  • 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


  • Mix together well.
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