Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 8 (1/2 oz each) slices French baguette | ||
| 3 ½ tbsp. Hy-Vee Select olive oil, divided | ||
| 1 clove garlic, halved | ||
| 5 oz. baby arugula | ||
| 3 medium heirloom tomatoes, chopped | ||
| 8 cherry tomatoes, halved | ||
| 6 fresh basil leaves, coarsely chopped | ||
| ¼ c. Hy-Vee Select balsamic vinegar | ||
| Hy-Vee salt and Hy-Vee cracked black pepper, to taste | ||
| ¼ c. freshly grated Parmesan cheese |
Directions
- Brush baguette slices with 1-1/2 tablespoons olive oil and grill until toasted. Rub garlic halves over toasted bread; set aside.
- Arrange arugula and tomatoes on a plate or in a large bowl.
- Top with basil leaves.
- In a small bowl combine vinegar, remaining 2 tablespoons olive oil, salt and black pepper. Drizzle over salad and toss gently to coat.
- Sprinkle with Parmesan before serving.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 5mg
- Sodium: 330mg
- Total Carbohydrates: 22g
- Protein: 7g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 50%
0%
Iron 10%
0%
Calcium 15%
Recipe Source:
Hy-Vee Seasons Back to School 2011.