Arugula Salad with Cherry Tomatoes and Pine Nuts
Portion Size: 1 cup Yields: 8 servings
| Ingredients | Notes: |
| 8 cups young arugula leaves | Washed, trimmed and torn into bite size pieces |
| 1 cup cherry tomatoes | Washed and quartered |
| 1/4 cup pine nuts | Unsalted |
| 2 tablespoons olive oil | |
| 1 tablespoon rice vinegar | |
| Salt to taste | |
| Freshly ground black pepper to taste | |
| 1/4 cup grated Parmesan cheese | |
| 1 large avocado | Peeled, pitted and sliced. Optional. |
This is a gluten free recipe. Always check each ingredient to be sure it is gluten free.
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a plastic bowl, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. | |
| 2 | Season with salt and pepper to taste. Cover, and toss to mix. Divide salad onto plates, and top with slices of avocado. |
Posted in Green Leafy Salad Recipes, Salad with Lettuce
