Tomato and Arugula Salad

Photo: John Autry and Randy Mayor; Styling: Cindy Barr

Yield: Serves 4 (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 46
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Sodium: 80mg

Ingredients

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

Preparation

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