Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Vanessa Pruett
Recipe by Cooking Light September 2011

Gallery

Credit: John Autry and Randy Mayor; Styling: Cindy Barr

Recipe Summary test

Yield:
Serves 4 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine vinegar, olive oil, salt, and halved grape tomatoes in a medium bowl. Add arugula, and toss.

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Nutrition Facts

46 calories; fat 3.5g; saturated fat 0.5g; sodium 80mg.
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