Arugula-Tomato Salad

Arugula-Tomato Salad Recipe
Photo: Johnny Autry; Styling: Cindy Barr and Lindsey Lower
This simple Arugula-Tomato Salad is tossed with a homemade champagne vinaigrette. We used bagged baby arugula to save time in preparation.

Yield:

Serves 4 (serving size: about 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 61
Fat 3.7 g
Satfat 0.5 g
Sodium 104 mg

Ingredients

2 tablespoons champagne vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/8 teaspoon salt
6 ounces baby arugula
1 pint halved grape tomatoes
1/3 cup vertically sliced red onion

Preparation

Combine vinegar, olive oil, Dijon mustard, pepper, and salt in a medium bowl; stir with a whisk. Add arugula, tomatoes, and onion; toss to coat.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Phoebe Wu,

Cooking Light

June 2013
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