Arugula Appetizer Salad

3 cups (about 3 large handfuls) loosely packed prewashed arugula leaves
⅓ cup cherry or grape tomatoes
1 tablespoon light balsamic vinaigrette (no more than 2 g fat per tablespoon; I used Newman’s Own Light Balsamic Vinaigrette)
¼ ounce shaved Parmesan or Romano cheese
Freshly ground black pepper, to taste, optional

If you like it half as much as I do, you’ll love this simple salad.

In a medium glass or plastic mixing bowl, toss the arugula, tomatoes, and vinaigrette. Top with the cheese. Season with black pepper, if desired. Serve immediately.