Italian Salad with Lemon-Pesto Vinaigrette
Wine Recommendation
Matua Sauvignon Blanc
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, cut in half
- 1 (14-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 remaining ingredients in a large bowl. Just before serving, add desired amount of vinaigrette; toss.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
167
|
167
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 4 | 4 |
| Carb (g) | 10 | 10 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 313 | 313 |
Occasions Meal Plan
This recipe selected from the eMeals Occasions Meal Plan.
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