- 6 cups fresh arugula or baby spinach
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- 1/4 cup balsamic vinaigrette
- In a large bowl, combine the arugula, tomatoes and cheese. Drizzle with vinaigrette; toss to coat. Serve immediately. Yield: 4 servings.
Originally published as Balsamic Arugula Salad in Simple & Delicious June/July 2011, p23
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Reviewed Jan. 10, 2012
"Used a bad of mixed lettuces which included both arugula and spinach... Also added some green onions... Overall, a good salad!"