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- 1 1/2 cups croutons
- 1 small red onion, chopped
- 8 plum tomatoes, diced
- 4 ounces fresh mozzarella cheese, diced; or 4 ounces shredded Parmesan
- 1 cup chopped marinated artichoke hearts
- 2 cups arugula
- 1/2 cup chopped basil
- 1/2 cup capers, drained
- 1/2 cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1/2 cup pine nuts, toasted
Place croutons, onion, tomatoes, cheese, artichokes, arugula, basil and capers in a large bowl.
Whisk together oil, vinegar and lemon juice.
Drizzle over salad and toss.
Top with pine nuts.
Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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