Arugula Bread Salad

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
For an easy and flavorful side dish, toss arugula leaves with toasted Italian bread cube, cherry tomatoes, and our homemade vinaigrette dressing.

Yield:

Serves 4 (serving size: 1 cup)

Recipe from

Recipe Time

: 0 Minutes
: 0 Minutes

Nutritional Information

Calories 159
Fat 8 g
Satfat 1.2 g
Sodium 261 mg

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

Preparation

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.

Note:

Ivy Manning,

October 2013