For an easy and flavorful side dish, toss arugula leaves with toasted Italian bread cube, cherry tomatoes, and our homemade vinaigrette dressing.

Recipe by Cooking Light October 2013

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Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler. Combine olive oil, balsamic vinegar, Dijon, and pepper in a bowl; stir with a whisk. Place cubed Italian bread on a jelly-roll pan. Broil 2 minutes or until toasted; stir after 1 minute. Add bread to bowl; toss. Add arugula and quartered cherry tomatoes; toss.

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Nutrition Facts

159 calories; fat 8g; saturated fat 1.2g; sodium 261mg.
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