Wilted Arugula with Cherry/Grape Tomato Salad

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Wilted Arugula with Cherry/Grape Tomato Salad calories by ingredient


Introduction

This Salad/Side dish is great for a light warm meal or as a nice side for beef, chicken or pork. The height that the greens give could really impress guests and family when paired with meats. This Salad/Side dish is great for a light warm meal or as a nice side for beef, chicken or pork. The height that the greens give could really impress guests and family when paired with meats.
Number of Servings: 2

Ingredients

    2 Cups Arugula
    10 Cherry or Grape Tomatoes
    1 TBS Shallot, minced (Optional)
    1 TBS Olive Oil (Optional)
    1 TBS Balsamic Vinegar (or RW Vinegar)
    S+P

Tips

Wilted Arugula is peppery and delicious. It's great wilted, cooked or in salads. Great switch-up from spinach or other greens of the like!


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.