Arugula and Tomato Salad

By Pierre Franey

Total Time
10 minutes
Rating
4(16)
Comments
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Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings
  • ½pound arugula leaves
  • 3ripe plum tomatoes, sliced
  • 1cup coarsely chopped red onion
  • ½cup finely chopped Italian parsley
  • 2tablespoons red-wine vinegar
  • Salt and freshly ground pepper to taste
  • 4tablespoons olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

163 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 3 grams protein; 400 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pick over the arugula leaves and discard any tough stems. Rinse and drain the leaves well. Pat them dry. Place the arugula, tomatoes, onion and parsley in a salad bowl.

  2. Step 2

    Place the vinegar in a small bowl. Add salt and pepper. Start beating while gradually adding the oil. Pour the sauce over the salad, toss and blend well.

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Ratings

4 out of 5
16 user ratings
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Comments

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pattyinathens

sliced the onions, didn't use quite so many...arugula's not so bad like this.

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