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Ingredients
Small bunch arugula, to yield 2 ounces
1 large ripe tomato
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 teaspoon hot-sweet mustard
Nutritional analysis per serving (2 servings)
8 grams carbs; 63 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 2 grams fiber; 56 milligrams sodium; 3 grams protein; 5 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
- 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.