Arugula Bread Salad

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Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
Serves 4 (serving size: 1 cup)
Ivy Manning
October 2013
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 159
  • Fat 8g
  • Satfat 1.2g
  • Sodium 261mg

How to Make It

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.

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