Skip to main content
Epicurious

Arugula Appetizer Salad

I am pretty limited in the veggies I love, so I find myself eating the same ones often. Many years ago, I went to a restaurant in Beverly Hills, and they had an arugula salad. I’d never had arugula, but I was feeling adventurous. Ever since, arugula has been my favorite salad green—in part because I love it, but also because it’s one of the darker greens and thus has more nutrients than iceberg. Now I admit it’s a bit bitter and may not be everyone’s favorite. But I’d definitely recommend giving arugula a try. If you like it half as much as I do, you’ll love this simple salad.

Recipe information

  • Yield

    makes 1 (3-cup) serving

Ingredients

3 cups (about 3 large handfuls) loosely packed prewashed arugula leaves
1/3 cup cherry or grape tomatoes
1 tablespoon light balsamic vinaigrette (no more than 2 g fat per tablespoon; I used Newman’s Own Light Balsamic Vinaigrette)
1/4 ounce shaved Parmesan or Romano cheese
Freshly ground black pepper, to taste, optional

Preparation

  1. Step 1

    In a medium glass or plastic mixing bowl, toss the arugula, tomatoes, and vinaigrette. Top with the cheese. Season with black pepper, if desired. Serve immediately.

  2. nutrition information

    Step 2

    Calories: 71

    Step 3

    Protein: 4g

    Step 4

    Carbohydrates: 5g

    Step 5

    Fat: 4g

    Step 6

    Saturated Fat: 1g

    Step 7

    Cholesterol: 5mg

    Step 8

    Fiber: 2g

    Step 9

    Sodium: 351mg

Reprinted with permission from I Can't Believe It's Not Fattening! by Devin Alexander. Copyright © 2010 Devin Alexander. Published by Clarkson Potter Publishers, a division of Random House, Inc. All rights reserved. Devin Alexander is the author of The Most Decadent Diet Ever, Fast Food Fix, and coauthor of The New York Times bestsellers The Biggest Loser Cookbook and The Biggest Loser Family Cookbook. She was a chef on NBC's The Biggest Loser and the host of Healthy Decadence on Discover Health and FitTV.
TagsSaladArugulaLeafy GreensVegetableGrape TomatoTomatoCherry TomatoSideDinnerGluten FreeNut FreeVegetarianEasyNo-CookCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Soy-Glazed Salmon Bowls
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
Grasshopper Brownies
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Minty Chicken Meatballs
Who says ground chicken is boring? Two whole bunches of mint and some aromatics give these chicken meatballs their bracingly herby flavor.