Warm Arugula Bread Salad

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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.

Warm Arugula Bread Salad
Nutritionist Tested & Approved

Time: 20 minutes

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)

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.


Nutritional Facts

Servings
4
Calories
195
Carbohydrates
15g
Cholesterol
4mg
Dietary Fiber
2g
Fat
12g
Monounsaturated Fat
8g
Potassium
287mg
Protein
6g
Saturated Fat
2g
Sodium
285mg
Bonus
Vitamin A (30% daily value)
Vitamin C (25% dv)
Carbohydrate Servings
1
Exchanges
1/2 starch
1 vegetable
2 fat (mono)

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