1 carton (12 ounces) miniature heirloom tomatoes, quartered1 jar (12 ounces) marinated artichoke hearts, drained and coarsely chopped (about 1 cup)¼ cup chopped red onion⅓ cup white balsamic vinegar¼ cup Dierbergs olive oilCoarse salt and freshly ground black pepper8 cups arugula1 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: 1 g
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