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Add a photoServings: 12
Ingredients
- 3 bn Arugula (3 bn = approx. 1 C.)
- 3/4 c. Extra virgin olive oil
- 3 Tbsp. Red wine vinegar
- 1 1/2 tsp Dijon mustard
- 12 x Ripe tomatoes, cut in wedges
- 36 x -Cherry tomatoes, halved Salt Freshly grnd pepper
Directions
- WASH AND DRY the arugula, remove the tough stems and arrange on the outside of a platter. Whisk together the extra virgin olive oil, vinegar and mustard. Add in 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 12 servings | |
| Calories 131 | |
| Calories from Fat 121 | 92% |
| Total Fat 13.64g | 17% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 137mg | 4% |
| Total Carbs 2.27g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.5g | 1% |
| Protein 0.53g | 1% |
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