| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
12 |
Servings |
INGREDIENTS
| 3 |
bn |
Arugula (3 bn = approx. 1 Cup) |
| 3/4 |
c |
Olive oil |
| 3 |
tb |
Red wine vinegar |
| 1 1/2 |
ts |
Dijon mustard |
| 12 |
|
Ripe tomatoes; cut in wedges =OR=- 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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