Ingredients

• 1 cup chopped tomatoes
• 1 cup canned artichoke hearts, quartered
• 5 cups baby arugula
• 2 tablespoons red wine vinegar
• 2 tablespoons store bought pesto sauce

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Instructions

1. Arrange tomatoes and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto and drizzle over the salad.