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Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Arugula Bread Salad

For an easy and flavorful side dish, toss arugula leaves with toasted Italian bread cube, cherry tomatoes, and our homemade vinaigrette dressing.

Cooking Light OCTOBER 2013

  • Yield: Serves 4 (serving size: 1 cup)

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.

Nutritional Information

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

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