Tomato and Arugula Salad

Tomato and Arugula Salad Recipe
Photo: John Autry and Randy Mayor; Styling: Cindy Barr


Serves 4 (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 46
Fat 3.5 g
Satfat 0.5 g
Sodium 80 mg


2 tablespoons white wine vinegar
1 tablespoon olive oil
1/8 teaspoon salt
1 pint grape tomatoes, halved
4 cups arugula


Combine vinegar, olive oil, salt, and halved grape tomatoes in a medium bowl. Add arugula, and toss.

Vanessa Pruett,

Cooking Light

September 2011
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