Tomato and Arugula Salad
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.
Servings: 6
Ingredients:
Tomato and Arugula Salad
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 81 |
| pro | 2 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 9 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 125 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 7% |
| vit A | 13% |
| vit C | 47% |
| folate | 20% |
-
1 cup (250 mL) thinly sliced sweet onion (such as Vidalia or white)
2 tbsp (25 mL) extra-virgin olive oil
4 tsp (20 mL) white_wine_vinegar
1 tsp (5 mL) dijon mustard
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
Pinch granulated sugar
1 bunch arugula, separated
4 large tomatoes, 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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »