Arugula Salad with Roasted Tomatoes

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
85
protein 
5 g
sodium 
195 mg
carbohydrates 
9 g
fat 
5 g
fiber  
2 g
cholesterol 
5 mg
Servings 
4
Ingredients 

6 oz cherry tomatoes, about 12 tomatoes
¼ tsp extra virgin olive oil
¼ tsp granulated garlic
¼ cup fresh lemon juice
2 tsp extra virgin olive oil
¼ tsp sea salt
¼ tsp freshly ground black pepper
2 cups fresh arugula
2 cups mixed greens
12 endive leaves
4 Tbsp shredded Parmesan cheese

Instructions 
  1. Preheat oven to 350F. Lightly coat a small sheet pan with canola oil spray. Rub tomatoes with ¼ teaspoon olive oil, and sprinkle with granulated garlic. Roast in oven for 10 minutes, or until just beginning to brown. Cool.
  2. Combine lemon juice, olive oil, salt and pepper. In large bowl, combine arugula and mixed greens. Pour dressing over greens and toss lightly.
  3. Plate 1 cup greens with 3 endive leaves, and top with roasted cherry tomatoes. Sprinkle each salad with 1 tablespoon Parmesan.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.