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Arugula Salad

Yield 4 servings (serving size: about 1 1/2 cups)

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 4 cups baby arugula
  • 1/3 cup vertically sliced red onion

Nutrition Information

  • calories 40
  • fat 3.5 g
  • satfat 0.5 g
  • monofat 2.5 g
  • polyfat 0.4 g
  • protein 0.6 g
  • carbohydrate 1.7 g
  • fiber 0.5 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 82 mg
  • calcium 35 mg

How to Make It

  1. Combine first 5 ingredients in a large bowl; stir with a whisk. Add arugula and onion; toss well.