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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 159
  • Fat: 8g
  • Saturated fat: 1.2g
  • Sodium: 261mg

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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Arugula Bread Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy