Wilted Arugula with Cherry/Grape Tomato Salad

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 2
Ingredients
2 Cups Arugula10 Cherry or Grape Tomatoes1 TBS Shallot, minced (Optional)1 TBS Olive Oil (Optional)1 TBS Balsamic Vinegar (or RW Vinegar)S+P
Directions
1. Heat the pan (I like to use a teflon one). Once it's Fairly hot (about 30 seconds) Add the Olive Oil and Swirl around. Then add the tomatoes. (You can cook them as much or as little as you would like) and add the shallot. If you prefer your Shallot more cooked than crisp add it before the tomatoes and give it a 30 second head-start.

2. Add the Arugula and cook until just barely wilted (the cary-over cooking with wilt it a little more)

3. Season and add your balsamic, feel free to add more or less depending on your personal preference!

Serving Size: 2 1-Cup Portions

Number of Servings: 2

Recipe submitted by SparkPeople user SOOPERTURTLE.

Servings Per Recipe: 2
Nutritional Info Amount Per Serving
  • Calories: 87.3
  • Total Fat: 6.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 8.5 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 1.3 g
  • Protein: 1.4 g

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