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Arugula Summer Salad

Total Time

Prep/Total Time: 15 min.

Makes

6 servings

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

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

  1. 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.

Nutrition Facts

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

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