Arugula & Tomato Salad
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Yield
12 servingsPrep
8 minCook
0 minReady
10 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | bunches |
arugula (roquette)
|
*
|
| ¾ | cup |
olive oil
|
|
| 3 | tablespoons |
red wine vinegar
|
|
| 1 ½ | teaspoons |
dijon mustard
|
|
| 12 | each |
tomatoes
cut in wedges or 36 cherry tomatoes, halved |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | bunches |
arugula (roquette)
|
*
|
| 177 | ml |
olive oil
|
|
| 45 | ml |
red wine vinegar
|
|
| 7.5 | ml |
dijon mustard
|
|
| 12 | each |
tomatoes
cut in wedges or 36 cherry tomatoes, halved |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Directions
WASH AND DRY the arugula, remove the tough stems and arrange on the outside of a platter. Whisk together the olive oil, vinegar and mustard. Add salt and pepper to taste.
Toss the tomatoes gently in the salad dressing. Strain and place the tomatoes in the center of the arugula. Drizzle the strained dressing over the arugula.
