• 1 carton (12 ounces) miniature heirloom tomatoes, quartered
• 1 jar (12 ounces) marinated artichoke hearts, drained and coarsely chopped (about 1 cup)
• ¼ cup chopped red onion
• ⅓ cup white balsamic vinegar
• ¼ cup Dierbergs olive oil
• Coarse salt and freshly ground black pepper
• 8 cups arugula
• 1 package (4 ounces) Dierbergs crumbled goat cheese

In medium bowl, combine tomatoes, artichokes, and onion; set aside.

 

In 1-cup glass measure, whisk together vinegar, olive oil, salt, and pepper until well mixed. Drizzle over veggies; toss until well mixed.

 

Let stand at room temperature 10 minutes to develop flavors.

 

Divide arugula among 8 salad plates. Top each with veggie mixture. Sprinkle goat cheese over tops.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 135
Cholesterol: 15 mg
Fat: 10 g
Sodium: 143 mg
Carbohydrates: 8 g
Protein: 4 g
Fiber:
Saturated Fat: N/A