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Arugula Bread Salad

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
time 0 mins
time 0 mins
Yield Serves 4 (serving size: 1 cup)
For an easy and flavorful side dish, toss arugula leaves with toasted Italian bread cube, cherry tomatoes, and our homemade vinaigrette dressing.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups (1/2-inch) cubed Italian bread
  • 2 cups arugula
  • 1 1/2 cups quartered cherry tomatoes

Nutrition Information

  • calories 159
  • fat 8 g
  • satfat 1.2 g
  • sodium 261 mg

How to Make It

  1. Preheat broiler. Combine olive oil, balsamic vinegar, Dijon, and pepper in a bowl; stir with a whisk. Place cubed Italian bread on a jelly-roll pan. Broil 2 minutes or until toasted; stir after 1 minute. Add bread to bowl; toss. Add arugula and quartered cherry tomatoes; toss.