Arugula and Tomatoes
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Small bunch arugula, to yield 2 ounces
- 1large ripe tomato
- 1tablespoon balsamic vinegar
- 1teaspoon olive oil
- 1teaspoon hot-sweet mustard
Nutritional analysis per serving (2 servings)
63 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 3 grams protein; 56 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
- Step 1
Wash and trim arugula; dry.
- Step 2
Wash, trim and cut tomato into small wedges.
- Step 3
In serving bowl, whisk vinegar with oil and mustard; stir in arugula and tomato.
Private Notes
Comments
Nice departure from most tomato salads. I followed the recipe almost to the letter. I had a red onion sitting on my cutting board from brunch (smoked salmon on bagels with cream cheese, thin sliced red onion and capers), so I cut a nice slice and diced into 1" pieces; additionally, I always peel my tomatoes, they taste better that way to me. One caveat: add the arugula just before serving. Otherwise it wilts quickly. I will definitely a make this again.
PS: I use Nance's Hot & Sweet mustard.