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Arugula Salad with Lemon-Dijon Dressing

Arugula Salad with Lemon-Dijon Dressing
Photo by Jim Bathie

Ingredients

  • 2 slices rye bread, toasted and cut into 1-inch cubes
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • 1 teaspoon Dijon mustard
  • ½ cup canned white beans, rinsed and drained
  • 1 tablespoon grated Parmesan cheese
  • 3 cups arugula
  • + 1 more ingredients
    • ½ cup grape tomatoes

1. Combine first 3 ingredients in a small bowl, stirring with a whisk. 2. Combine arugula, tomatoes, and beans in a large bowl. Add dressing; toss gently. Top with rye bread croutons and cheese.

View full recipe at My Recipes

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