Arugula Salad

recipe

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

Note:

Maureen Callahan, MS, RD,

August 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note