Arugula and tomato salad
12 Servings
Ingredients
| Quantity | 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 | ||
Directions
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