Spring greens with pesto vinaigrette

This side salad is tangy and delicious, and would be a good base for a whole-meal salad in the summer time. We had it last night as an accompaniment to my favorite trout with mushrooms and some leftover cheesy scalloped potatoes. The flavors worked great together!

Spring Greens with Pesto Vinaigrette

Spring mix or herb mix greens
Tomato, chopped
Artichoke hearts, drained and quartered

Equal amounts of basil pesto and either balsamic or red wine vinegar
Extra pine nuts to garnish, if desired

Other additions can be made to the basic salad; these are just the ones that we used last night. I think snow peas, in season, would be a terrific addition too. Wisk the pesto and vinegar together and toss with the salad ingredients. There!
Image: Wikimedia Commons