Tomato and Arugula Salad



1 cup thinly sliced sweet onion (such as Vidalia or white)
2 tbsp extra-virgin olive oil
4 tsp white wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced
1/4 tsp each salt and pepper
Pinch granulated sugar
1 bunch arugula, separated
4 large tomatoes, sliced

1. In small bowl, pour 2 cups warm water over onion; let stand for 30 minutes. Drain and pat dry.
2. In separate small bowl, whisk together oil, vinegar, mustard, garlic, salt, pepper and sugar; add onion and toss to coat.
3. Spread arugula on platter; top with tomatoes then onion and any dressing.

Yield: 6 servings

Canadian Living Test Kitchen