Tomato Arugula Salad

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Blog #25:

I love making salads with roasted or sautéed vegetables instead of a straight up cold salad.  The easy part of this salad is that you may already have these ingredients at home.   You may have a little bit of salad left over and don’t know what to do with it or the tomatoes are on their way out.  Use them!  This makes for a great side or for breakfast with a runny fried egg on top!  Yummy!

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To start, add the olive oil and sauté the pressed garlic for about 30 seconds.  You don’t want it to burn.  Then add the sliced onions and tomatoes.  Generously add onion and garlic powder and pepper.  Cook until the tomatoes start to blister and start to deflate.

In a separate bowl add your spinach and arugula mixture and add the tomato and onions.  Mix together and add the the balsamic glaze.

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I purchase this glaze at Whole Foods.  I’ve had it with salad, chicken and fish.  Very yummy and not acidic like balsamic vinegar.

Like I said, enjoy this meal alone or as a side.  It is also great for breakfast!

Enjoy!

<3 Azilde

Tomato Arugula Salad

Recipe by Azilde ElizabethCourse: SaladsCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

Ingredients

  • 1 piece of pressed garlic

  • 2 large handfuls of spinach, arugula mix

  • 1/4 cup of a red onion sliced

  • 1 cup of cherry tomatoes

  • 2 tbsp of olive oil

  • onion powder

  • garlic powder

  • pepper

  • balsamic glaze

Directions

  • To start, add the olive oil and sauté the pressed garlic for about 30 seconds.  You don’t want it to burn.  Then add the sliced onions and tomatoes.  
  • Generously add onion and garlic powder and pepper.  Cook until the tomatoes start to blister and start to deflate.
  • In a separate bowl add your spinach and arugula mixture and add the tomato and onions.  Mix together and add the the balsamic glaze.

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