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Summer Tomato and Arugula Salad
Work Time: 10 Minutes
Total Time:10 Minutes
Servings: 4
Two types of tomatoes make an eye-catching salad, but three beefsteaks or a full pint of cherry tomatoes works, too.
Ingredients
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| 2 |
lg beefsteak tomatoes, sliced |
| 2 |
Tbsp red wine, balsamic, or sherry vinegar |
| 1/8 |
tsp Dijon mustard (optional) |
| 1/4 |
c + 2 Tbsp extra virgin olive oil |
| 2 |
c baby arugula or other baby greens |
| 1/2 |
pt yellow and/or red cherry tomatoes, halved |
| 1 |
c torn basil leaves or other fresh herb (optional) |
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Arrange tomato slices on large platter.
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Whisk vinegar and mustard, if using, in large bowl. Add oil in a stream while whisking. Season with salt and black pepper to taste.
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Add arugula and cherry tomatoes to bowl and toss with vinaigrette to coat. Spread over tomato slices. Sprinkle with basil, if using.
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Nutritional Info Per Serving:
216 cal, 1 g pro, 5 g carb, 2 g fiber, 21.5 g fat, 3 g sat fat, 0 mg chol, 10 mg sodium
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