Arugula and Tomato Salad

By Pierre Franey

Published May 29, 1990

Total Time
10 minutes
Rating
4(17)
Comments
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Ingredients

Yield:4 servings

  • ½ pound arugula leaves

  • 3 ripe plum tomatoes, sliced

  • 1 cup coarsely chopped red onion

  • ½ cup finely chopped Italian parsley

  • 2 tablespoons red-wine vinegar

  • Salt and freshly ground pepper to taste

  • 4 tablespoons olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

8 grams carbs; 163 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 3 grams fiber; 400 milligrams sodium; 3 grams protein; 4 grams sugar

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
17 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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