Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Simple but delicious is the way one reader describes Arugula, Tomato, and Almond Salad. We think you will, too.

Elizabeth Nelson
Recipe by Cooking Light June 2014

Gallery

Credit: Iain Bagwell; Styling: Lindsey Lower

Recipe Summary test

Yield:
Serves 4 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine vinegar, olive oil, Dijon mustard, pepper, and salt in a medium bowl. Add arugula, tomatoes, and almonds; toss to coat.

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Chef's Notes

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.

Nutrition Facts

87 calories; fat 5.8g; saturated fat 0.7g; sodium 92mg.
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