Arugula-Tomato Salad with Sun Dried Tomato Vinaigrette
Beautiful and delicious salad prepared with chopped Arugula (rocket) and cherry tomatoes, mixed with and interesting thick vinaigrette of fresh tomato and sun dried tomato.
Ingredients: 4 to 5 servings
2 Arugula bunches, cleaned, stems removed
500 g. red and green cherry tomatoes each cut in half
¼ cup pine nuts, soaked in warm water for 1 hour and drained
4 to 5 pieces sun dried tomatoes preserved in oil
1 medium size tomato, peeled, deseeded
1 garlic clove, crushed
1 tablespoons red wine vinegar
5 tablespoons olive oil
1 teaspoon ‘herbe de Provence’
Salt and freshly ground black pepper
1. Chop arugula if leaves are big and place on a serving plate.
2. Top with sliced cherry tomatoes. (Recipe may be prepared to this stage few hours in advance).
3. Just before serving place sauce on top and sprinkle with pine nuts. (Do not mix salad)
To prepare sauce: Place the sun dried tomatoes, tomato, and crushed garlic in a food processor and pulse till fine, mix in the rest of the ingredients. (If tomato is not juicy sauce may be too thick, in this case add little water).
To reduce calories: Substitute olive oil with 4 tablespoons drained low fat yogurt.