This simple Arugula-Tomato Salad is tossed with a homemade champagne vinaigrette. We used bagged baby arugula to save time in preparation.
2 tablespoons champagne vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/8 teaspoon salt
6 ounces baby arugula
1 pint halved grape tomatoes
1/3 cup vertically sliced red onion
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.
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