Arugula Salad with Roasted TomatoesMakes 4 Servings
|*||FOR THE ROASTED TOMATOES:|
|*||6 oz. cherry tomatoes, about 12 tomatoes|
|*||1/4 tsp. olive oil|
|*||1/4 tsp. garlic powder|
|*||FOR THE DRESSING:|
|*||1/4 cup lemon juice|
|*||2 tsp. olive oil|
|*||1/4 tsp. salt|
|*||1/4 tsp. black pepper|
|*||FOR THE SALAD:|
|*||4 cups fresh arugula|
|*||12 endive leaves|
|*||4 tbls. freshly grated Parmesan cheese|
|1||Preheat oven to 350 degrees. Lightly coat a baking sheet with canola oil. Rub tomatoes with olive oil and sprinkle with garlic powder. Roast in oven for 10 minutes or until just beginning to brown. Cool slightly.|
|2||In a small bowl, combine lemon juice, olive oil, salt and pepper. Place arugula in large bowl, add dressing and toss lightly.|
|3||Arrange 1 cup greens with 3 endive leaves on each plate; top with roasted cherry tomatoes. Sprinkle each salad with 1 tablespoon Parmesan cheese.|
- Arugula, also known as "Italian cress," is an anti-oxidant-rich green with a peppery mustard flavor.
- EACH SERVING CONTAINS APPROXIMATELY: 85 calories, 9 gm. carbohydrate, 5 gm. fat, 5 mg. cholesterol, 5 gm. protein, 195 mg. sodium, 2 gm. fiber
Canyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.
These great recipes and more are available in the Canyon Ranch Cooks cookbook.
For more information on the Canyon Ranch Health Resorts visit their site at www.canyonranch.com