Arugula and Walnut Salad

Cooking Light
4 servings


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6 tablespoons walnuts, toasted
4 ounces arugula
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/4 cup crumbled feta cheese


Combine walnuts and arugula. Combine olive oil, red wine vinegar, and Dijon mustard. Drizzle over salad; sprinkle with feta cheese. Toss.

Created date

March 2011

Nutritional Information

Calories 159
Fat 15.6 g
Satfat 2.7 g
Sodium 191 mg