Arugula, Cherry Tomato & Parmesan Salad
This arugula salad is so easy to make, and the fresh veggies give you so refreshing taste; it can be served with any main course.
Yield
4 servingsPrep
10 minCook
0 minReady
16 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups |
arugula (roquette)
rinsed and dried |
|
| 1 | cup |
cherry tomatoes
halved |
|
| 4 | tablespoons |
pine nuts
slightly toasted |
|
| 1 ½ | tablespoons |
olive oil
|
|
| 1 | tablespoon |
rice vinegar
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 3 ½ | tablespoons |
Parmesan cheese
|
|
| 1 | large |
avocados
peeled, pitted and sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
arugula (roquette)
rinsed and dried |
|
| 237 | ml |
cherry tomatoes
halved |
|
| 6E+1 | ml |
pine nuts
slightly toasted |
|
| 23 | ml |
olive oil
|
|
| 15 | ml |
rice vinegar
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 53 | ml |
Parmesan cheese
|
|
| 1 | large |
avocados
peeled, pitted and sliced |
*
|
Directions
In a large bow, mix together arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese until well combined.
Season with salt and pepper to taste.
Divide salad onto 4 serving plates, and garnish with avocado slices.
