Arugula Cherry Tomato Salad with Balsamic Shallot Vinaigrette
Serve this light and scrumptious salad with any your favorite main dish, or can be a great accompaniment for BBQ!
Yield
6 servingsPrep
8 minCook
0 minReady
10 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Balsamic shallot vinaigrette | |||
| 1 | each |
shallots
minced |
*
|
| 1 | clove |
garlic
minced, or to taste |
|
| 3 ½ | tablespoons | olive oil, extra-virgin |
|
| 2 | tablespoons | balsamic vinegar |
|
| 1 | x |
salt and black pepper
freshly ground pepper, to taste |
*
|
| Salad | |||
| 1 | pound |
arugula (roquette)
rinsed and drain well |
|
| 1 | cup |
cherry tomatoes
halved |
|
| 1 | cup |
carrots
shredded |
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Directions
For the vinaigrette:
In a bowl whisk together minced garlic, shallot, and vinegar and add oil in a stream, whisking until emulsified.
Vinaigrette may be made 2 days ahead and chilled, covered.
Bring vinaigrette to room temperature and whisk well before using, season with salt and pepper.
For the salad:
In a bowl toss together arugula, tomatoes, and carrot.
Just before serving, drizzle vinaigrette over salad and toss with salt and pepper to taste if desired.
Comments
