SPECIAL
OFFER:
- Limited Time Only! (The ad below will not display on your printed page) 
|
« Back |
Print 
|
Page |
3x5 |
4x6 |
New BHG Cookbook
Select a size and use your browser's print button to print the page.
|
Page |
3x5 |
4x6 |
New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Arugula and Tomato Salad with Champagne Vinaigrette
Makes: 2
servings
Start to Finish
20 mins
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 teaspoon finely shredded lemon peel
- 1/8 teaspoon salt
- Dash ground black pepper
Directions
1. Arrange greens, tomatoes, goat cheese, and hazelnuts on serving plate. Pass salad dressing.
Champagne Vinaigrette::2. 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)
- Servings Per Recipe 2,
- cal. (kcal) 230,
- Fat, total (g) 20,
- chol. (mg) 14,
- sat. fat (g) 5,
- carb. (g) 7,
- Monosaturated fat (g) 12,
- Polyunsaturated fat (g) 2,
- Trans fatty acid (g) 0,
- fiber (g) 3,
- sugar (g) 3,
- pro. (g) 7,
- vit. A (IU) 1574,
- vit. C (mg) 15,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 7,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 117,
- Potassium (mg) 404,
- calcium (mg) 175,
- iron (mg) 1,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.