Arugula with Roasted Cherry Tomatoes and Lemony Parsley
By Charmane Andrews Skillen
Arugula with Roasted Cherry Tomatoes and Lemony Parsley & Peppercorn Dressing
1 bunch of arugula, washed, dried, and torn
½ cup olive oil
¼ cup Lemon balsamic vinegar or Lemon juice
1 teaspoon Dijon mustard
1 tablespoon s.a.l.t sisters Parsley & Peppercorn Dip
In a small mixing bowl, whisk together the olive oil, balsamic, mustard and Parsley & Peppercorn Dip.
Place the arugula in a serving bowl or large serving platter, drizzle with dressing and toss. Place roasted tomatoes evenly over arugula. Top with shaved parmesan.
Roasted Cherry Tomatoes
Preheat oven to 375 degrees.
1 cup cherry tomatoes, halved
1 tablespoons olive oil
1 teaspoon balsamic vinegar
½ teaspoon s.a.l.t.sisters Blend
Line a bar pan with parchment paper. Mix tomatoes, oil, vinegar and s.a.l.t. sisters Blend on the bar pan. Roast uncovered until tomatoes are very tender and slightly browned, stirring occasionally, about 20-30 minutes.
s.a.l.t. sisters Charmane Andrews Skillen
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