Photo: Johnny Autry; Styling: Cindy Barr and Lindsey Lower
Serves 4 (serving size: about 1 1/4 cups)

This simple Arugula-Tomato Salad is tossed with a homemade champagne vinaigrette. We used bagged baby arugula to save time in preparation.

How to Make It

Combine vinegar, olive oil, Dijon mustard, pepper, and salt in a medium bowl; stir with a whisk. Add arugula, tomatoes, and onion; toss to coat.

Chef's Notes

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Ratings & Reviews

szoller2's Review

May 29, 2014
Love love love, great dressing and perfect if you like arugula!