Macerate tomatoes with a little salt before building this salad and you'll be amazed at the difference: The salt concentrates the tomato flavor and helps loosen the tomato juices, which are great in addition to the dressing.
2 cups halved multicolored cherry tomatoes
1/8 teaspoon kosher salt
1/4 cup canola mayonnaise
1 1/2 tablespoons fresh lemon juice
2 teaspoons chopped fresh dill
1/2 teaspoon freshly ground black pepper
2 cups loosely packed arugula
2 bacon slices, cooked and finely crumbled
Est. added sugars 0g
How to Make It
Combine tomatoes and salt in a large bowl. Let stand 5 minutes.
Combine mayonnaise, juice, dill, and pepper in a bowl, stirring with a whisk.
Add arugula to tomato mixture; toss. Divide tomato mixture among 4 plates. Drizzle mayonnaise mixture over salads. Sprinkle evenly with bacon.
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