Arugula Tomato Topping
Yield
5 servingsPrep
5 minCook
?Ready
5 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
arugula (roquette)
coarsely chopped |
|
| 8 | each |
italian plum (roma) tomatoes
cored and diced |
|
| 4 | teaspoons |
lemon juice
fresh |
|
| 2 | teaspoons |
olive oil
|
|
| 1 | teaspoon |
kosher salt
|
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
arugula (roquette)
coarsely chopped |
|
| 8 | each |
italian plum (roma) tomatoes
cored and diced |
|
| 2E+1 | ml |
lemon juice
fresh |
|
| 1E+1 | ml |
olive oil
|
|
| 5 | ml |
kosher salt
|
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Toss the arugula, tomatoes, lemon juice and olive oil together.
Season with salt and pepper.
