Arugula and Tomato Salad with Champagne Vinaigrette

Arugula and Tomato Salad with Champagne Vinaigrette Enlarge Image
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2 users rated this recipe an average rating of 5.0
Makes:
2 servings
Start to Finish:
20 mins
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Arugula and Tomato Salad with Champagne Vinaigrette

Ingredients
3
cups arugula, spinach or mescluen
1
tomato, cored and cut into wedges
1
ounce goat cheese or blue cheese, crumbled
2
tablespoons hazelnuts, toasted and chopped
Champagne Vinaigrette:
1
small shallot, finely chopped
1/4
cup olive oil
3
tablespoons champagne vinegar
1/8
teaspoon salt
 
Dash ground black pepper

Directions

  1. Arrange greens, tomatoes, goat cheese, and hazelnuts on serving plate. Pass salad dressing.
  2. Champagne Vinaigrette:
  3. In a jar with a screw top lid, combine shallots, oil, champagne vinegar, lemon peel, salt, and ground black pepper. Cover and shake well. Cover and chill leftover dressing for up to two weeks. If oil in dressing sets up, let stand at room temperature for 30 minutes before serving. Makes about 1/2 cup.

Nutrition Facts

(Arugula and Tomato Salad with Champagne Vinaigrette)
    Per serving:
  • 230 kcal cal.,
  • 20 g fat
  • (5 g sat. fat,
  • 2 g polyunsaturated fat,
  • 12 g monounsatured fat),
  • 14 mg chol.,
  • 117 mg sodium,
  • 7 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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