Arugula-Tomato Salad

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Photo: Johnny Autry; Styling: Cindy Barr and Lindsey Lower
Yield
Serves 4 (serving size: about 1 1/4 cups)
Phoebe Wu
June 2013
RECIPE BY Cooking Light

This simple Arugula-Tomato Salad is tossed with a homemade champagne vinaigrette. We used bagged baby arugula to save time in preparation.

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

Nutritional Information

  • Calories 61
  • Fat 3.7g
  • Satfat 0.5g
  • Sodium 104mg

How to Make It

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.

Chef's Notes

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.

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