Arugula Tomato Salad Recipe
Photo source: Grandmother's Kitchen
This arugula tomato salad is loaded with nutrional value and arugla is really becoming a popular choice for its use in salads.
4 cups arugula
3 small tomatoes, cut into wedges
1 leek, washed and cut into 1 inch round slices
(Makes 4 small salads)
2 Tablespoons Dijon mustard
1/3 cup plain yogurt
2 teaspoons maple syrup
1/4 cup balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup olive oil
In large salad bowl, toss together all ingredients.
Drizzle with dressing (below) and season with salt and pepper before serving.
You can use any type of dressing you like for your arugula tomato salad.
Here is one tasty choice for a delicious maple balsamic vinaigrette.
The amounts in this recipe will be enough for about 6 salads.
In a bowl, mix together 2 Tablespoons of Dijon mustard, 1/3 cup of plain yogurt. We like to use organic yogurt with probiotics for the health benefits.
Add 3 teaspoons of maple syrup, 1/4 cup of balsamic vinegar, and 1 teaspoon of dried or fresh oregano.
Add 1/2 teaspoon of salt, and 1/2 teaspoon of pepper, and mix together with a fork.
Last, add 1/2 cup of olive oil and mix until creamy.
Be sure to taste the final product. If you like a sweeter dressing, add more maple syrup (about another teaspoon at a time).
If you like it creamier, add more yogurt.
Keep it covered in the fridge for a week and use as needed.