Tomato and Arugula Salad

By The Canadian Living Test Kitchen

63 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	8181 cal
pro	2 g2g pro
total fat	5 g5g total fat
sat. fat	1 g1g sat. fat
carb	9 g9g carb
fibre	2 g2g fibre
chol	0 mg0mg chol
sodium	125 mg125mg sodium
% RDI:	-
calcium	55 calcium
iron	77 iron
vit A	1313 vit A
vit C	4747 vit C
folate	2020 folate

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When tomatoes are at their seasonal best, this simple salad showcases all their glory. For interest, use different colours of tomatoes, such as red, green (such as zebras), yellow and orange.

Ingredients

1 1cup cupthinly sliced sweet onionsweet onions, (such as Vidalia or white)
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
4 tsp white wine vinegar 4 4tsp tspwhite wine vinegar
1 tsp Dijon mustard 1 1tsp tspDijon mustard
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 Pinch granulated sugar 1 1Pinch Pinchgranulated sugar
1 bunch arugula , separated1 1bunch arugula, separated
4 large tomatoes , sliced4 4large tomatotomatoes, sliced

Preparation

In small bowl, pour 2 cups (500 mL) warm water over onion; let stand for 30 minutes. Drain and pat dry.

In separate small bowl, whisk together oil, vinegar, mustard, garlic, salt, pepper and sugar; add onion and toss to coat.

Spread arugula on platter; top with tomatoes then onion and any dressing.

Source : Canadian Living Magazine: September 2004

Keywords : Salad; Tomatoes; Lettuce; Dijon mustard; Garlic; Onions;

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