Scale
Ingredients
- 4 cups baby arugula leaves
- 2 large ripe tomatoes, sliced horizontally
- ¼ cup chopped fresh basil leaves
- ¼ cup pine nuts
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- Freshly ground black pepper, as desired
- Sea salt, as desired (optional)
Instructions
- Line a salad platter with arugula leaves.
- Arrange tomato slices over the arugula.
- Sprinkle with fresh basil leaves and pine nuts.
- Drizzle with balsamic vinegar and EVOO.
- Sprinkle with freshly ground black pepper and sea salt (optional).
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 3 g
- Sodium: 11 mg
- Fat: 9.5 g
- Saturated Fat: 0.9 g
- Carbohydrates: 6 g
- Fiber: 1.8 g
- Protein: 2.5 g
- Cholesterol: 0 mg
Keywords: farmers market, vegan salad, tomato salad