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

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

Phoebe Wu
Recipe by Cooking Light June 2013

Gallery

Johnny Autry; Styling: Cindy Barr and Lindsey Lower

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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

61 calories; fat 3.7g; saturated fat 0.5g; sodium 104mg.
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