Arugula Salad with Cherry Tomatoes and Pine Nuts

Presented by Theresa Munkvold, RD, Diet & Nutrition Counseling, in the Co-op Class “Healthy Quick Meals for Summer.”

• 4 c young arugula leaves or a spring salad mix, rinsed and dried
• 1 c cherry tomatoes, halved
• 1/4 c pine nuts, toasted
• 2 Tbsp extra virgin olive oil
• 1 Tbsp rice vinegar

In a large bowl, combine greens, cherry tomatoes, oil, vinegar. Mix so the leaves are wet, top with pine nuts, parmesan. Season with salt and pepper to taste.

Divide salad onto plates, serve.