Arugula Salad with Cherry Tomatoes and Shaved Parmesan

Ingredients: (12 servings)

6	cups (3 bunches or about 4 1/2 ounces, 135 g) fresh arugula leaves

1	2-ounce (60 g) chunk of Italian Parmigiana-Reggiano cheese

12	large cherry tomatoes, stems removed and cut in half

3	tablespoons (45 ml) olive oil

3	tablespoons (45 ml) fresh lemon juice

freshly ground pepper

Directions:

1. Holding onto the stem ends, swish the arugula leaves in 2 or 3 changes of cold water to remove all sandy soil clinging to the leaves. Drain well on paper towels. Remove and discard the tough stem ends.
2. Using a vegetable peeler, shave the Parmesan into long, thick strips. Place half of the cheese in a salad bowl. Top with cherry tomatoes and arugula. Chill until ready to serve.
3. When ready to serve, whisk together the olive oil and lemon juice. Pour over the arugula and toss lightly. Top with the remaining cheese shavings and a generous grinding of fresh pepper. Serve at once.

Per serving:	58 calories (73% calories from fat), 2 g protein, 5 g total fat (1.4 g saturated fat), 2 g carbohydrate, trace dietary fiber, 4 mg cholesterol, 92 mg sodium
Exchanges:	1 fat