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Warm Arugula Bread Salad

June/July 2005

Your rating: None Average: 3.6 (13 votes)

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.



READER'S COMMENT:
"Very good salad! Just make sure you serve immediately or homemade crutons will get soggy. "
Warm Arugula Bread Salad Recipe

Makes: 4 servings, 3/4 cup each

Active Time:

Total Time:

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 2 slices crusty whole-wheat bread, cut into 1-inch cubes (2 cups)
  • 1 cup cherry tomatoes, halved
  • 8 cups arugula, (7 ounces)
  • 1 tablespoon minced garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoons balsamic vinegar
  • 3/4 ounce Parmesan cheese, shaved (1/4 cup) or grated (1/2 cup)

Preparation

  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

Per serving: 195 calories; 12 g fat (2 g sat, 8 g mono); 4 mg cholesterol; 15 g carbohydrates; 6 g protein; 2 g fiber; 285 mg sodium; 287 mg potassium.

Nutrition Bonus: Vitamin A (30% daily value), Vitamin C (25% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1 vegetable, 2 fat (mono)


More From EatingWell

Recipe Categories

Servings
4
Preparation/ Technique
Saute
Meal/Course
Dinner

Type of Dish
Salad, side/appetizer
Ethnic/Regional
American
Mediterranean
Ease of Preparation
Easy
Total Time
30 minutes or less
Publication
June/July 2005
20 minute dinner recipes
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