| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 12 | Servings | ||
INGREDIENTS
| 3 | Arugula | |
| 3 bn = approx. 1 Cup | ||
| 3/4 | c | Olive oil |
| 3 | T | Red wine vinegar |
| 1 1/2 | t | Dijon mustard |
| 12 | Ripe tomatoes, cut in wedges | |
| =OR=- | ||
| 36 | Cherry tomatoes halved | |
| Salt | ||
| Freshly ground pepper |
INSTRUCTIONS
WASH AND DRY the arugula, remove the tough stems and arrange on the outside of a platter. Whisk together the olive oil, vinegar and mustard. Add 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. NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 138
Calories From Fat: 121
Total Fat: 13.7g
Cholesterol: 0mg
Sodium: 91.3mg
Potassium: 189.3mg
Carbohydrates: 4g
Fiber: <1g
Sugar: <1g
Protein: <1g