Thursday, August 21, 2014

Tomato Salad with Caesar Breadcrumbs

This Cooking Light recipe was a nice little twist on fresh tomatoes.  


Recipe Notes
I tossed the arugula in a small amount of Wishbone balsamic vinaigrette instead of making my own as the recipe recommends.  It was faster, and I also generally think that bottled vinaigrettes are superior to those that I can make myself, anyway.  I also skipped the anchovy paste in this recipe.

Nutritional Information (per serving - serves 4)
95 calories - 7.2 g. fat

  • 6 tsp. olive oil, divided
  • 1 garlic clove, minced
  • 1/4 tsp. anchovy paste
  • 1/2 cup fresh breadcrumbs
  • 2 cups arugula
  • 1-1/2 tsp. balsamic vinegar
  • 2 medium ripe tomatoes, cut into 1/4 inch slices
  • 1/8 tsp. kosher salt
1.  Heat 4 tsp. olive oil, garlic, and anchovy paste in a skillet over medium heat (1 minute).
2.  Add fresh breadcrumbs and cook for 1-1/2 minutes.
3.  Combine remaining olive oil, arugula, and balsamic vinegar (or substitute bottled vinaigrette for the vinegar and oil).
4.  Top arugula with sliced tomatoes.  Sprinkle breadcrumbs and kosher salt over tomatoes.

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