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Arugula Salad

Arugula Salad

Oxmoor House MARCH 2010

  • Yield: 4 servings (serving size: about 1 cup)
  • Prep time: 2 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 37
  • Calories from fat: 0.0%
  • Fat: 2.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 0.9g
  • Carbohydrate: 3.3g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 155mg
  • Calcium: 36mg
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Arugula Salad Recipe

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