Arugula and tomato salad

Yield: 12 Servings

Measure Ingredient
3 bunches Arugula (3 bn = approx. 1 Cup)
¾ cup Olive oil
3 tablespoons Red wine vinegar
1½ teaspoon Dijon mustard
12 Ripe tomatoes; cut in wedges =OR=- Cherry tomatoes, halved
Salt
Freshly ground pepper

WASH AND DRY the arugula, remove the tough stems and arrange on the outside of a platter. Whisk together the olive oil, vinegar and mustard. Add salt and pepper to taste. Toss the tomatoes gently in the salad dressing. Strain and place the tomatoes in the center of the arugula. Drizzle the strained dressing over the arugula.

NATHALIE DUPREE

PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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