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Arugula Summer Salad Recipe

Arugula Summer Salad Recipe photo by Taste of Home

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This simple summer-fresh salad stars arugula and tomatoes—we love them both. Olive oil—the only oil I use in my kitchen—flavors the light vinaigrette dressing. —Marie Forte, Raritan, New Jersey

This recipe is:

Quick

Diabetic Friendly

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Arugula Summer Salad Recipe

Prep/Total Time: 15 min.

Yield: 6 Servings

15 15

Ingredients

4 cups fresh arugula or baby spinach
1 large sweet onion, thinly sliced
2 medium tomatoes, cut into wedges
DRESSING:
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
Salt and pepper to taste

Directions

In a salad bowl, combine the arugula, onion and tomatoes. In a small bowl, whisk the dressing ingredients; drizzle over salad and gently toss to coat. Yield: 6 servings.

Nutritional Facts 3/4 cup equals 63 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 7 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Originally published as Arugula Summer Salad in Taste of Home June/July 2009, p69

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Arugula Summer Salad

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(1-1) of 1 reviews

Reviewed on Jul. 16, 2011 by Jan2

I've been making this for awhile. Can't believe i haven't reviewed it before. We love it! Grow the Arugula just for this salad. My changes are: usually use red onion, and add flat leaf parsley, chopped fine. The tomatoes add nice colour, but if you don't have them, can leave them out. Yummy any way you make it. Jan.