Warm Arugula Bread Salad
This assertive panzanella has the most flavor when made with mature arugula, but baby arugula also works well. Serve with grilled steak or turkey sausage.
Prep Time:
20 mins
Total Time:
20 mins
Servings:
4 servings, 3/4 cup each
Ingredients
-
3 tablespoons extra-virgin olive oil, divided
-
2 slices crusty whole-wheat bread, cut into 1-inch cubes (2 cups)
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1 cup cherry tomatoes, halved
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8 cups arugula, (7 ounces)
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1 tablespoon minced garlic
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1/8 teaspoon salt
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1/8 teaspoon freshly ground pepper
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2 tablespoons balsamic vinegar
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3/4 ounce Parmesan cheese, shaved (1/4 cup) or grated (1/2 cup)
Directions
1.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Stir in bread; cook, stirring occasionally, until crisp and starting to brown, 5 to 6 minutes. Add tomatoes and arugula; cook, stirring, until arugula just wilts, about 1 minute. Push the mixture to one side. Add remaining 1 tablespoon oil to the empty side and cook garlic, stirring constantly, until fragrant and sizzling, 15 seconds. Stir into the bread mixture. Remove from heat, season with salt and pepper, drizzle with vinegar and toss to combine. Serve warm, topped with Parmesan.
Nutrition information
Calories 196, Total Fat 12 g, Saturated Fat 2 g, Monounsaturated Fat 8 g, Cholesterol 4 mg, Sodium 287 mg, Carbohydrate 15 g, Fiber 2 g, Protein 6 g, Potassium 280 mg. Daily Values: Vitamin A 30%, Vitamin C 25%. Exchanges: Starch 0.5, Vegetable 1, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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