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Photo: Johnny Autry; Styling: Cindy Barr and Lindsey Lower Photo by: Photo: Johnny Autry; Styling: Cindy Barr and Lindsey Lower

Arugula-Tomato Salad

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

Cooking Light JUNE 2013

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

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.

Nutritional Information

Amount per serving
  • Calories: 61
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Sodium: 104mg
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Arugula-Tomato Salad Recipe

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