Canyon Ranch Blog

Arugula Salad with Roasted Tomatoes

Nutrition Information (per serving)

5 g
195 mg
9 g
5 g
2 g
5 mg

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

  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.
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