1. Combine sun-dried tomatoes, oil, vinegar, salt and pepper in blender or meals processor; mix till clean.
2. Combine arugula and grape tomatoes in giant bowl. Add dressing; toss to coat. Top with cheese and pine nuts, if desired.
*Note: To toast pine nuts, unfold in single layer in heavy skillet. Cook over medium warmth 1 to 2 minutes, or till nuts are evenly browned, stirring continuously.
Calories: 114 energy, Carbohydrates: 6 g, Protein: four g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 6 mg, Sodium: 274 g, Fiber: 1 g
Exchanges per serving: 2 Fat, 1 Vegetable.
Copyright Diabetic Cooking.