Arugula Salad

recipe

Yield:

4 servings (serving size: about 1 cup)

Recipe from

Recipe Time

Prep: 2 Minutes

Nutritional Information

Calories 37
Caloriesfromfat 0.0 %
Fat 2.5 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 0.9 g
Carbohydrate 3.3 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 155 mg
Calcium 36 mg

Ingredients

1 tablespoon balsamic vinegar
2 teaspoons olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 cups arugula leaves
1 cup cherry tomatoes, halved

Preparation

1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Add arugula and tomato halves; toss well.

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
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