Italian Salad with Lemon-Pesto Vinaigrette
Ingredients
- ½ cup pesto
- 3 Tbsp red wine vinegar
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- ¼ cup olive oil
- 1 (5-oz) pkg arugula
- 1 (5-oz) pkg spring mix
- 1 head radicchio
- 1 pint grape tomatoes, halved
- 1 (13.75-oz) can quartered artichoke hearts
- 1 English cucumber, thinly sliced
- ½ red onion, thinly sliced
Instructions
- Whisk together pesto, vinegar, lemon zest, lemon juice, and oil in a small bowl; cover and chill until ready to serve.
- Toss together arugula and all remaining ingredients in a large bowl. Just before serving, aadd desired amount of pesto mixture; toss.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
Occasions Meal Plan
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