BVR: Tomato, Feta, and Arugula Salad

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* Exported from MasterCook Mac *

 

Tomato, Feta, and Arugula Salad

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 4 Preparation Time :0:00

Categories : 2 Salads

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds sweet, ripe, firm tomatoes -- cut into wedges

salt -- to taste

1 large arugula bunch (about 4 cups)

-- tough stems removed, washed, and dried

1 ounce feta cheese -- crumbled

-- about 1/4 cup

2 teaspoons balsamic vinegar

4 teaspoons sherry vinegar

-- or red wine vinegar

1/4 cup extra virgin olive oil

-- or 1 tbsp olive oil and 3 tbsp plain

-- nonfat yogurt or buttermilk

freshly ground black pepper -- to taste

 

1

Toss the tomatoes with the salt. Add the arugula and feta.

2

Whisk together the vinegars and olive oil, or olive oil and

yogurt/buttermilk. Thin with water if desired.

3

Toss the dressing with the salad. Add the pepper and serve.

 

Advance preparation: The salad ingredients and the dressing can be

prepared hours ahead of time and held in or out of the refrigerator. The

salad is tossed with the dressing at the last minute.

 

Makes 4 to 6 servings.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 139 Calories; 15g Fat (95%

calories from fat); 1g Protein; 1g Carbohydrate; 6mg Cholesterol; 80mg

Sodium

 

NOTES : This is one of the many summer salads I indulge in daily when

tomatoes are in season.

 

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