Arugula Appetizer Salad

Name: Arugula Appetizer Salad
Yield: makes 1 (3-cup) serving
Ingredients: 3 cups (about 3 large handfuls) loosely packed prewashed arugula leaves; 1/3 cup cherry or grape tomatoes; 1 tablespoon light balsamic vinaigrette (no more than 2 g fat per tablespoon; I used Newman’s Own Light Balsamic Vinaigrette); 1/4 ounce shaved Parmesan or Romano cheese; Freshly ground black pepper, to taste, optional

December 9, 2011

I am pretty limited in the veggies I love, so I find myself eating the same ones often. Many years ago, I went to a restaurant in Beverly Hills, and they had an arugula salad. I’d never had arugula, but I was feeling adventurous. Ever since, arugula has been my favorite salad green—in part because I love it, but also because it’s one of the darker greens and thus has more nutrients than iceberg. Now I admit it’s a bit bitter and may not be everyone’s favorite. But I’d definitely recommend giving arugula a try. If you like it half as much as I do, you’ll love this simple salad.

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