Quick Rocket Salad

Quick Rocket Salad

Made  times
Anna 1

"Easy to make salad for those who like rocket leaves (arugula)."
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15 m servings 82 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Whisk together the olive oil and balsamic vinegar in a large bowl. Add the cucumber, tomatoes, arugula, and alfalfa sprouts; toss to coat. Season to taste with salt and pepper before serving.



I left out the alfalfa and used my own vinaigrette - and the first cucumber from my garden. Fresh, beautiful, excellent.

Excellent through and through! A veritable cornucopia of flavour for the taste buds, that kept my mouth entertained to the end.

This works perfectly for a tasty and simple salad. I used baby spinach this time and will try the arugula next time I have it. Balsamic compliments leafy greens very nicely.

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