Zutaten für Baby Arugula And Walnut Salad In A Tomato Bowl
- 4 large ripe tomatoes
- 5 ounces baby arugula
- Radishes
- Tarragon
- Apple Cider Vinegar
- Red Wine Vinegar
- Vegetable Oil
- 1/2 cup walnut halves
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup crumbled feta cheese
- for garnish balsamic glaze (optional)
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Zubereitung von Baby Arugula And Walnut Salad In A Tomato Bowl
- Select ripe tomatoes; carefully cut the tops off and scoop out the insides, leaving a 1/2-inch thick shell.
- In a medium bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
- Add the baby arugula, walnuts, and crumbled feta cheese to the bowl with the dressing. Gently toss to combine.
- Taste and adjust seasoning as needed.
- Carefully fill the tomato bowls with the arugula mixture.
- Garnish with extra walnut pieces and a drizzle of balsamic glaze (optional).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
7g
Fat
9g
Carbs
1g
