1. Combine sun-dried tomatoes, oil, vinegar, salt and pepper in blender or food processor; blend until smooth.
2. Combine arugula and grape tomatoes in large bowl. Add dressing; toss to coat. Top with cheese and pine nuts, if desired.
*Note: To toast pine nuts, spread in single layer in heavy skillet. Cook over medium heat 1 to 2 minutes, or until nuts are lightly browned, stirring frequently.
Calories: 114 calories, Carbohydrates: 6 g, Protein: 4 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.